This spicy main dish will warm you up on a cold winter night. The flavors are a little bold for young children, but you can leave out some of the spicier ingredients to make it family friendly.

The recipe uses some pantry ingredients, so it can be put together fairly quickly as well (there’s still chopping, though!).

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Santa Fe Polenta
Green * Serves 4

1 package of polenta
1/2 cup sesame oil
2-3 dried red chili peppers, crushed
1/2 red onion, diced
1 shallot, minced
1 cup cilantro, finely chopped and some left leafy
1 roasted red pepper, diced
1 roasted green chili, diced
5-6 plum tomatoes, seeded and diced
1 teaspoon of green chili powder
1 teaspoon of red chili powder
1/4 cup of good red wine
1/2 bag (approximately 8 ounces) frozen corn, rinsed with very hot water a few times
1 can black beans, drained and rinsed

Slice the polenta and brush with olive oil. Grill or cook on a griddle for about 1 minute on each side. Place in a 300F oven, covered with foil, to keep warm.

In a large sauce pan, heat the sesame oil over medium high heat. Add the dried chili peppers. When the oil is just about sizzling, add the onion and shallot and cook until soft.

Lower the heat and add chopped cilantro, red pepper, green chili, and tomatoes, stirring gently for about a minute. Add chili powders (both red and green) and red wine, and let simmer two more minutes.

Add the corn, cook for an additional minute, then add the beans, cook for 2 more minutes.

Assembly: Take 2 pieces of polenta and place in a shallow bowl. Top with sauce and garnish with cilantro. Enjoy!

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