SECRET INGREDIENT Each of these little pies has a “crust” made from polenta, a whole-grain, low-fat alternative to buttery doughs. This recipe calls for prepared polenta in a vacuum-wrapped tube, sold at most supermarkets; if you can’t find it, follow the recipe on page 134 to make your own, and cut into small rounds (instead of wedges) with a cookie cutter the same size as the baking dishes.
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Preheat oven to 400°F. In a large saucepan, heat 1 tablespoon oil over medium; add white parts of scallions and garlic and season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add both beans, tomatoes (with their juice), and the water and bring to a boil, mashing about one-quarter of the beans with the back of a spoon against side of pan. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
Step 2
Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining tablespoon oil (if using pie plates, see below). Place a polenta round in each ramekin.
Step 3
Remove bean mixture from heat. Stir in green parts of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins, dividing evenly, then top with cheese. Bake until cheese is melted and filling is bubbling, 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with additional cilantro, and serve with salsa.
Large Pie Variation
Step 4
Brush each of two deep-dish pie plates with 1 1/2 teaspoons oil. Slice polenta crosswise into 16 equal rounds; place 8 rounds in each pie plate. Dividing evenly, top with bean mixture, then cheese. Bake and let stand as directed.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 332
Step 7
Fat: 11g (4.3g Saturated Fat)
Step 8
Protein: 17.3g
Step 9
Carbohydrates: 42.8g
Step 10
Fiber: 11.6g
