Ingredients

• 1/2 cup Organic Amaranth Grain
• 1/2 cup Gluten Free Yellow Corn Polenta
• 3 cups Vegetable Broth
• 1/2 tsp Sea Salt

• 1 cup Onion sliced in strips
• 1 Red Bell Pepper large-sized, sliced in strips
• 1 Poblano Pepper large-sized, chopped
• 1 cup Sweet Corn
• 2 Tbsp Canola Oil
• 2 Garlic cloves chopped
• 1-1/2 cups Red Kidney Beans cooked
• 14 oz Tomato Puree (fire-roasted)
• 1 tsp Oregano dried
• 1/2 tsp Sea Salt
• 1/2 cup Cilantro (fresh)

Instructions

1. Prepare an 8-inch square baking pan by lightly rubbing it with olive oil. In a 2-quart saucepan, bring the vegetable stock, polenta, amaranth and salt to a simmer. Reduce heat to low and stir the mixture often until thick, about 20 minutes.
2. Scrape the cooked grain into the prepared pan and smooth the top. Chill.

1. Prepare the vegetables and reserve. Heat a large sauté pan over medium-high heat and add oil, then add onions, peppers and corn and cook, stirring. When onions are tender, add garlic and stir for 1 minute. Add tomato puree, kidney beans and oregano and simmer until thick. Stir in salt and cilantro. Take off heat and keep warm; adjust seasonings.
2. Preheat broiler. Oil a baking sheet. Run a paring knife around the polenta in the pan and loosen it, then flip out onto the baking sheet. Slice the polenta into four squares, and then cut each into two triangles. Move the pieces so they are not touching. Lightly oil the tops of the polenta pieces and broil them 6 inches from the heat. Watch them carefully, and turn when the tops are golden and crisp.
3. When the polenta is hot and crispy on the edges, serve with ragout. Top each serving with crumbled queso fresco or a dollop of crema if desired.