Reprinted from the book Everyday Food: Light. Copyright 2011 by Martha Stewart Living Omnimedia, Inc. Photo by David Loftus. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
|2 tablespoons vegetable oil||1/2 cup water|
|2 bunches scallions, white and green parts separated and thinly sliced||1 tube (16 ounces) plain prepared polenta, patted dry|
|4 cloves garlic, minced||1 packed cup fresh cilantro leaves, roughly chopped|
|Coarse salt and ground pepper||1/2 teaspoon hot sauce, such as Tabasco|
|2 cans (15-ounces each) pinto beans, drained and rinsed||1 1/2 cup (6 ounces) coarsely shredded pepper Jack cheese|
|2 cans (15-ounces each) black beans, drained and rinsed||Salsa, for serving|
|1 can (14.5 ounces) diced tomatoes in juice|
Preheat oven to 400°. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
Meanwhile, brush eight 10- to 12- ounce ramekins or custard cups with remaining oil (if using pie plates, see opposite). Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400°, 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.
To make in pie plates: Brush each of two deep-dish pie plates with 1/2 tablespoon oil. Slice polenta crosswise into 16 rounds; place 8 rounds in each pie plate. Top with bean mixture, then cheese. Bake at 400°, 15 to 20 minutes. Let stand 10 minutes before serving.
To freeze: Let unbaked pies cool completely; cover with aluminum foil. Freeze up to 3 months. Bake frozen in foil-covered ramekins at 400° until warm in center, 60 to 70 minutes. Remove foil; bake until cheese is golden brown, about 15 minutes more.
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