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When longtime vegetarian Rhee Lightner cooks for her omnivorous family, her goal is “to make food that is so delicious they don’t even think about what they’re eating.” She came up with this dish on a cold, rainy day when she wanted to eat “something sustaining, comforting, and wholesome–and the idea of making a nontraditional dish for the holidays appealed to me.”
1. To make Polenta: Skim cream from top of coconut milk cans; reserve for garnish. Bring 2 cups coconut milk, 1 cup water, and remaining ingredients to a boil in saucepan. Reduce heat to medium-low, and simmer 20 minutes, or until thick.
2. Coat 9-inch round cake pan with cooking spray. Smooth Polenta mixture into prepared pan. Refrigerate overnight.
3. To make Mole: Simmer all ingredients in saucepan over medium-low heat 3 minutes, or until sauce is smooth.
4. To assemble Casseroles: Heat oil in saucepan over medium heat. Add onion and bell pepper, and cook 5 minutes. Add black beans, almonds, fresh cilantro, lime juice, and Mole. Fold in mango.
5. Preheat oven to broil. Brush 6 1-cup ramekins with oil, and place on baking sheet. Scoop 1/3 cup black bean mixture into each ramekin.
6. Unmold Polenta from cake pan, and cut into 6 rounds with 3-inch round cutter. Sauté Polenta rounds in oil in medium skillet until browned on both sides. Place Polenta rounds over bean mixture in ramekins, top with cheese, and sprinkle with dried cilantro. Broil 3 to 5 minutes, or until cheese is melted.
- Calories 380
- Carbohydrate Content 45 g
- Cholesterol Content 0 mg
- Fat Content 19 g
- Fiber Content 9 g
- Protein Content 10 g
- Saturated Fat Content 4 g
- Sodium Content 617 mg
- Sugar Content 10 g