Polenta With Okra & Black Bean Tomato Sauce

Nutrition Data Per Serving, 299 g: 452 calories, 83 g carbohydrate, 9 g fat, 308 mg sodium, 10 g dietary fiber, 12 g protein, low in Saturated Fat, and very low in Cholesterol, good source of Vitamin C, Vitamin K, Thiamin, Folate and Manganese. Estimated glycemic load: 51.

Serves 4

Ingredients:

• 1 recipe prepared polenta OR 1 (18 oz) pkg polenta, sliced into 10-12 rounds
• 1 (14 oz) can fire roasted diced tomatoes OR 6 plum tomatoes, diced
• 1 (15 oz) can black beans, drained and rinsed
• 3/4 – 1 lb okra, sliced
• 2 cloves garlic, chopped
• 1 Tbsp oil
• 1 tsp oregano
• 1 tsp marjoram
• salt and pepper to taste
• Optional: 2 Tbsp grated non-dairy cheese

Directions:

• Preheat oven to 350
• If making your own polenta, after removing the thickened polenta from the heat, pour it into a flat pan and smooth out the surface with a spatula until level
• Once cool, use a 3 inch round pastry cutter to stamp out 10 –12 rounds of polenta. Or form the polenta into a 2” thick roll and slice when cool
• Lay the polenta rounds so they slightly overlap in the middle of a lightly oiled baking dish
• Place in oven to warm while preparing the okra
• Cut tops off the okra and slice thinly

• Chop garlic and sauté in 1 tablespoon oil
• Add okra and sauté for a few minutes
• Add tomatoes, cover and simmer until okra is tender, 15 – 20 minutes
• If too much liquid, uncover and allow it to evaporate
• Add drained beans and mix lightly
• Spoon mixture around and slightly over polenta, leaving the tops of the polenta showing
• Top with grated dairy or non-dairy cheese if desired and return to oven to melt

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