Polenta Bean Pies and Pear-Ginger Crumble

Personal Polenta Bean Pies

2 Tbs olive oil
1/2 small onion, chopped
2 garlic cloves, minced
1 can black beans, rinsed
1 can white beans, rinsed
2 large ripe red tomatoes, diced
1 tube plain prepared polenta
1/2 cup chopped fresh cilantro
1 cup shredded jack cheese

1. Preheat oven to 400.
2. In large saucepan, heat oil and sauté onion and garlic until soft.
3. Add beans and tomatoes to pan. Cook and reduce to a simmer for about 10 minutes.
4. Brush 6 ramekins with oil.
5. Slice polenta crosswise into rounds. Place rounds in bottom of each ramekin.
6. Stir in cilantro and salt and pepper to bean mixture in pan. Spoon into ramekins and top with cheese.
7. Bake at 400 for 15 minutes.

Servings: 4

Tip:
Ramekins are small, individual baking dishes, approximately 4 inches in diameter.

CALL THE KIDS:

• Peel garlic.
• Rinse black and white beans
• Slice polenta into round slices
• Brush ramekins with olive oil
• Place rounds in the bottom of each ramekin
• Spoon filling into the ramekin, on top of the polenta
• Sprinkle with cheese

Pear Ginger Crumble
By Ellie Krieger, Food Network

Topping:
1/4 cup oat flour or whole wheat flour
2/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup canola oil

Filling:
3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour

1. Preheat the oven to 375 degrees F.
2. For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
3. For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
4. Spray an 8 by 8-inch baking dish with cooking spray.
5. Transfer the pear mixture to the dish. Sprinkle the topping over the pears.
6. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes.
7. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.