1 med. Onion (finely chopped)
1 T. Olive oil (optional)
1 clove Garlic (minced)
4 c. Brown rice (cooked)
11/2 c. Grape tomatoes (chopped, may use Roma tomatoes)
1 lg. Red bell pepper (chopped fine)
2 sm. Jalepeno peppers (minced)
1/2 c. Lemon juice (fresh)
1 1/2 t. Chervil (dried)
1 16-oz. pkg. Sweet corn (frozen)
1 15-oz. can Black beans (drained)
1 t. Salt
2 c. Spinach (fresh, shredded) (for garnish)
3 T. Soy sour cream
1 recipe Polenta
Polenta: 11/2 c. Cornmeal
3 c. Water (warm)
1/2 t. Salt
In large saucepan, saute onions in oil (may use water) until clear. Add garlic; saute for 1 minute. Stir in rice and mix well; saute 2-3 minutes. Add next nine ingredients; saute 3-4 minutes. On a colorful platter spoon the Santa Fe Rice over grilled polenta. Sprinkle spinach over top. Drizzle with soy sour cream.
Polenta: Whip all ingredients together in medium-size pan. Heat and stir while bringing to a boil. Turn heat down; cook about 10 minutes. The cornmeal will be a thick mush consistency. Spread into 9 x 13-inch pan sprayed with vegetable baking spray. Chill in refrigerator 1 to 2 hours until firm. When chilled, cut into large squares. Place squares on vegetable sprayed baking sheet. Spray tops of polenta squares with vegetable baking spray. Broil until golden brown. Watch very closely, as they can easily burn. It takes only a minute or so for them to brown. Or bake at 400 deg. F. for 10-15 minutes.
Yield: 12 3-inch squares.
Per Serving: Calories: 109; Fat: 1.7 g; Sat Fat:1 g; Sodium: 99.2 mg; Carbs: 20.7 g; Dietary Fiber: 2.7 g; Protein: 2.8 g.