Chakalaka with Pap (Gluten-Free Version)

Ingredients

• 1 cup Polenta (Coarse)
• 4 cups Water
• 1/2 tsp Salt
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 1 medium Green Bell Pepper, chopped
• 1 medium Carrot, grated
• 1 can (15 oz) Baked Beans
• 1 can (14 oz) Diced Tomatoes
• 1 tbsp Chili Powder
• 1 tsp Curry Powder
• 2 cloves Garlic, minced
• 1-2 tsp Hot Sauce
• 1 cup Canned Corn

Instructions

1. 1To make the pap: In a medium saucepan, bring the 4 cups of water to a boil over high heat. Slowly whisk in the 1 cup of polenta and the 1/2 teaspoon of salt. Reduce the heat to low, cover the saucepan, and simmer for 30-40 minutes, stirring frequently with a wooden spoon, until the polenta is thick and has absorbed most of the water. The pap is done when it pulls away from the sides of the pan.
2. 2To make the chakalaka: While the pap is simmering, heat the 2 tablespoons of olive oil in a large skillet over medium heat (350°F / 175°C). Add the 1 large onion, chopped, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the 1 green bell pepper, chopped, and the 1 carrot, grated, to the skillet. Cook, stirring occasionally, for another 5 minutes, until the vegetables are slightly tender.
4. 4Stir in the 1 can (15 oz) of baked beans, the 1 can (14 oz) of diced tomatoes, the 1 tablespoon of chili powder, the 1 teaspoon of curry powder, the 2 cloves of garlic, minced, and the 1-2 teaspoons of hot sauce. Bring the mixture to a simmer.
5. 5Reduce the heat to low, cover the skillet, and cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the chakalaka has thickened slightly. Stir in the 1 cup of canned corn during the last 5 minutes of cooking.
6. 6Serve the hot chakalaka spooned over the prepared polenta pap.

Substitutions

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