Black Bean & Corn Chili with Polenta
2 1/4 cups water
3/4 cup yellow cornmeal
3/4 cup cold water
1/4 teaspoon salt
1 medium onion, chopped
2 cloves garlic, minced
3 fresh jalapeno peppers, seeded and chopped
1 tbl. vegetable oil
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 14-0z. can Mexican-style stewed tomatoes
1 8-oz. can tomato sauce
1/2 cup beer
1 15-oz. can black beans, drained and rinsed
1 cup frozen whole-kernel corn
To cook polenta, bring 2 1/4 cups water to a boil in a saucepan. Combine cornmeal, 3/4 cup cold water and salt in a small bowl. Slowly add to the boiling water, stirring constantly. Cook and stir until the mixture returns to a boil. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Pour hot mixture into a greased 8 X 8 X 2 baking pan. Cool for 1 hour. Cover with plastic wrap and chill for several hours or overnight until firm.
Cook onion, garlic and fresh jalapeno in hot oil in a saucepan over medium heat until tender but not brown. Stir in oregano and cumin; cook for 1 minute more. Drain stewed tomatoes, reserving liquid. Set tomatoes aside. Add tomato liquid, tomato sauce and vegan beer to onion mixture and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
Coarsely chop stewed tomatoes. Add tomatoes, black beans, corn and black pepper to taste to onion mixture. Simmer, uncovered, for 15 to 20 minutes or until most of the liquid is absorbed and the mixture thickens.
Meanwhile, remove polenta from pan and cut into 4 squares, then cut each square in half diagonally. Place on a greased baking dish and bake, covered with foil, in a 400F oven for 10 to 12 minutes or until heated through. To serve, place 2 polenta triangles on a plate. Spoon chili over polenta and serve.