Black Bean And Corn Chili With Polenta

      Yield: 1 Servings

  2 1/4 c  water

    3/4 c  yellow cornmeal

    3/4 c  cold water

    1/4 t  salt

      1 md onion,chopped

      2 cl garlic,minced

      3    fresh jalapeno peppers

           -seeded and,chopped

      1 T  vegetable oil

      1 t  oregano,Dried

    3/4 t  cumin

     14 oz can mexican style stewed

           -tomatoes

      8 oz tomato sauce

    1/2 c  beer

 15 1/2 oz can black beans,rinsed and

           -drained

      1 c  whole kernal corn,Frozen

      1    black pepper

To cook polenta, bring 2 1/4c water to a boil in a saucepan.

Combine cornmeal, 3/4c cold water and salt in a small bowl.  Slowly add the boiling water, stirring constantly.  Cook and stir until the mixture

returns to a boil.  Reduce heat to very low.  Cover and simmer 15

mins, stirring occasionally.  Pour hot mixture into a greased 8x8x2

baking pan. Cool for 1 hour.  Cover with plastic wrap and chill for

several hours or overnight until firm.

Cook onion, garlic and fresh jalapenos in hot oil in a saucepan over

medium heat until tender but not brown.  Stir in oregano and cumin;

cook for 1 minute more.  Drain stewed tomatoes, reserving liquid. Set

tomatoes aside. Add tomato liquid, tomato sauce and beer to onion

mixture and bring to a boil.  Reduce heat and simmer, uncovered for 5

mins.

Coarsely chop the stewed tomatoes.  Add tomatoes, black beans, corn

and black pepper to taste to onion mixture.  Simmer, uncovered, for

15 to 20 minutes or until most of the liquid is absorbed and the

mixture thickens.

Meanwhile, remove polenta from pan and cut into 4 squares, then cut

each square in half diagonally.  Place on greased baking dish and

bake, covered with foil, in a 400 oven for 10-12 mins or until heated

thru. To serve, place 2 polenta triangles on a plate.  Spoon chili