Budget Black Bean, Polenta and Onion Bake with Crispy Garlic Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   2. In a saucepan, bring the water to a boil with 1/2 teaspoon of the salt. Reduce the heat and slowly whisk in the instant polenta, stirring constantly for 4 to 5 minutes until thick and creamy.

3. 3

   3. Pour the polenta into the greased dish and spread it into an even layer. Set aside while you prepare the filling.

4. 4

   4. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion and cook for 8 minutes until golden and soft. Stir in 2 minced garlic cloves and cook for 30 seconds more.

5. 5

   5. Add the cooked black beans, crushed tomato, ground cumin, sweet paprika, black pepper, and the remaining salt. Cook for 5 to 6 minutes, lightly mashing some of the beans so the filling holds together better.

6. 6

   6. Spread the bean and onion mixture evenly over the polenta base.

7. 7

   7. In a bowl, combine the crumbled bread with the grated cheese, the remaining garlic clove, fresh parsley, and the remaining tablespoon of vegetable oil until the bread is lightly moistened.

8. 8

   8. Sprinkle the crispy topping evenly over the bean layer.

9. 9

   9. Bake for 20 minutes at 200 °C / 400 °F, or until the top is golden and crisp.

10. 10

    10. Let it rest for 5 minutes before serving so the bake sets and slices more neatly.