Black Bean Polenta Pie

Serves: 4 | Prep Time: 25 minutes | Cook Time: 40 minutes
Black Bean Polenta Pie


  • 1 1/2 cups organic finely ground corn grits (polenta)
  • 2 cups water
  • 1 pinch Eden Sea Salt
  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 1/2 cup onion, finely diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 15 ounces organic diced tomatoes, do not drain
  • 1 cup organic sweet corn, fresh or frozen
  • 1/3 cup Eden Spaghetti Sauce, or Spaghett Sauce - No Salt
  • 15 ounces Eden Black Beans, rinsed and drained
    or cooked Eden Dry Black Beans
  • 2 tsp diced jalapeno pepper


Bring the water to a boil for the polenta. Whisk in the corn grits and salt, stirring constantly until it thickens. Cover, reduce the flame and simmer 10 minutes.

Preheat the oven to 375°. Evenly spread the polenta on the bottom and sides of a pie plate. Set aside.

Heat the oil in a medium skillet and sauté the onion for 1 to 2 minutes. Add the peppers and sauté another 2 to 3 minutes. Mix in the beans, tomatoes, spaghetti sauce, corn and jalapeno. Simmer for 5 minutes.

Pour the bean and tomato mixture over the polenta and evenly spread it out. Bake 30 to 35 minutes. Remove and allow to cool for 5 minutes before slicing.

Yields 1 pie, 2 slices per person

Nutritional Information

Per serving - 553 calories, 6 g fat (9% calories from fat), 17 g protein, 114 g carbohydrate, 19 g fiber, 0 mg cholesterol, 114 mg sodium

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