¼ cup onion, chopped
¼ cup celery, chopped
¼ cup black olives, chopped
½ cup cooked black beans, rinsed and drained
1 small can mild diced green chiles (optional)
3 cups water
½ tsp salt
dash of pepper (optional)
1 Tb olive oil
1 cup polenta (coarse ground cornmeal)
Spray a 9” pie plate and set aside. Saute pepper, onion, and celery in a little oil or water until soft.
Remove from heat and add olives, black beans, and chiles. Bring the water to a boil in a saucepan, then add salt, pepper,
oil, and polenta, whisking all the while you add them. Continue to whisk mixture to keep it smooth. Reduce heat to medium-low,
and continue to cook until it thickens. Keep close watch and whisk often. When the mixture thickens, add the sautéed veggie
mixture and fold in lightly. Then pour the entire mixture in pie plate and allow to set up for about 10 minutes. May be served
warm or chilled with salsa, taco sauce, or ketchup.