BEAN PART
2 c Beans; cooked
1 Onion; diced
2 Jalapenos; diced
1 tb Garlic; chopped
ONION PART
4 Onions; slivered
2 Pasilla chilies;soaked,dice
2 Red peppers; sliced
-POLENTA PART-
1 1/2 c Polenta
6 c Water
4 tb Butter
1 tb Garlic; minced
1 tb Basil; chopped
TO FINISH
1 pk Flour tortillas
1 1/2 lb Jack cheese; sliced
Saute beans with onion, jalapeno and salt and pepper to taste in a
little oil until tender. Caramelize onions, chilies and red peppers
in oil over low heat until well browned. Boil water and slowly add
polenta, whisking until smooth. Stir in butter, garlic, basil and
salt and pepper and cook over low heat until thick, stirring
occasionally, for about 30 min. In a 10 inch springform pan, lay a
tortilla. Top with half of the polenta. Add half of the onion
mixture, some cheese and another tortilla. Press down. Add half of
the beans, some cheese, a tortilla, remaining beans, some cheese and
another tortilla and press. Top with remaining polenta, onions and a
tortilla, press and top with cheese. Bake in a 350 degree oven for 30
min, until brown and bubbly. Cool slightly and remove from pan. Slice
in wedges and serve warm or at room temp with sour cream and salsa.
Yields
1 torte