Budget Polenta, Cabbage and Pinto Bean Bake with Golden Onion Topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   In a medium saucepan, bring the water to a boil with 1/2 teaspoon of the salt. Lower the heat, gradually whisk in the instant polenta, and cook for 3 to 5 minutes, stirring, until thick and creamy. Add 1 tablespoon of vegetable oil, mix well, and spread the polenta over the bottom of the baking dish.

3. 3

   Meanwhile, heat 1/2 tablespoon vegetable oil in a large skillet over medium heat. Add one of the onions, diced, and cook for 4 to 5 minutes until softened. Stir in the chopped garlic and cook for 30 seconds more.

4. 4

   Add the shredded cabbage, sweet paprika, ground cumin, dried oregano, black pepper, and 1/4 teaspoon salt. Cook for 6 to 8 minutes, stirring, until the cabbage wilts and develops good color.

5. 5

   Add the cooked pinto beans, tomato puree, and vinegar. Cook for 3 to 4 minutes more until the filling is moist but not runny. Taste and adjust with the remaining salt if needed.

6. 6

   Spoon the cabbage and bean mixture over the polenta base and spread it evenly.

7. 7

   Toss the remaining onion, thinly sliced, with the remaining 1/2 tablespoon vegetable oil. Scatter it over the top and finish with the grated cheese.

8. 8

   Bake for 20 to 22 minutes at 220 °C / 425 °F, until the top is golden and the onion is tender with toasted edges.

9. 9

   Let it rest for 5 minutes before serving so the bake can set and be sliced more easily.