Polenta is far too underrated. It’s often overlooked and replaced by pasta or rice. But not anymore, my friends. It’s time to step it up and spice up your life with polenta. And so, I present to you the unbelievably creamy and delectable Black Bean & Green Chili Polenta Pie. It can be served as the main course for dinner along with roasted broccoli and a green salad. Or, you can serve it up for a fancy weekend brunch! Regardless, I promise you won’t be disappointed.



Recipe by Jentry Lee Hull

Yields 6 servings


  • 1 cup polenta
  • 2 1/4 cups water
  • 1/2 cup corn (half for polenta, half for garnish)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (4 oz) can diced green chilies
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1-2 garlic cloves, peeled, crushed and minced
  • 1/2 jalapeño, optional (but highly recommended!)
  • 2 slices of Chao Cheese (Tomato Cayenne or Original), cut or peeled into thin slices
  • 1/2 cup refried black or pinto beans
  • 1/4 cup salsa, for garnish
  • 1/2 bell pepper, thinly sliced, for garnish
  • 1/2 cup sautéed green or red onions, for garnish
  • 1 avocado, thinly sliced, for garnish
  • Cilantro Avocado Cream Sauce, for garish (recipe below)


  • Preheat oven to 425 degrees F.
  • Lightly brush a pie pan with oil (if not nonstick) and set aside.
  • In a medium/large saucepan, bring 2 1/4 cups water to a boil.
  • Slowly combine polenta with water while stirring until all is incorporated.
  • Reduce to low-medium heat and cook for another 4-5 minutes until polenta thickens.
  • Add corn, black beans, green chilis, salt, cayenne, garlic, jalapeño and stir. Then, remove from heat.
  • Pour polenta mixture into pie pan and spread evenly throughout. Note, you may have more polenta than the pie pan can hold. So, use the leftovers for another pie or eat up as is
  • Bake polenta at 425 degrees F for 20-25 minutes, or until lightly browned and crips around the edges.
  • Remove from the oven and cover with Chao cheese and refried beans. Cook for another 2-3 minutes and remove from the oven.
  • Garnish with all the fixings, cut into pie-sized slices, and enjoy!




  • Avocado flesh from a whole, ripe avocado (see video for best peeling instructions)
  • 2 Tbsp. water, or more as needed to thin out
  • 2-3 Tbsp. lime juice
  • 1 Tbsp. apple cider vinegar
  • 1-2 cups packed fresh cilantro
  • 1 tsp. Himalayan salt, to taste
  • 2 cloves garlic, peeled and crushed
  • Red pepper flakes or cayenne pepper, to taste


  • Combine all ingredients in a food processor and blend until smooth and creamy.

Thrive on,

Coach Jentry