Polenta, Beans and Coconut

[JOH]

There are two ways to make this dish: a quick and easy way and a tastier, more natural, but more time-consuming way. Dominique Thomas, who loves to cook typical African dishes, makes this dish from time to time.

Makes: 4 to 6

Easy Way:

* 1 tablespoon oil
* � cup ground spices
* 2 (1�-ounce) cans red kidney beans
* 2 teaspoons seasoned salt
* 1(13-ounce) can coconut milk
* 4 cloves
* 1 cup coarse cornmeal
* 2 teaspoons salt, or to taste

Heat oil. Add ground spices and saut for 5 minutes on medium heat. Fry the beans and add seasoned salt for 5 minutes. Add coconut milk and cloves and let boil for 5 minutes. Add 3 cups of water and bring to a boil. Add cornmeal and salt. Lower heat and cover. Let cook for 25 minutes, stirring every 5 minutes.

Tastier Way:

* 1 cup dried red kidney beans
* 1 coconut
* 2 tablespoons oil
* 1 small onion, minced
* 3 garlic cloves, crushed and minced
* 1 green bell pepper, minced
* 2 parsley sprigs, destemmed and minced
* 2 teaspoons salt
* 1 teaspoon black pepper
* 4 cloves
* 1 cup coarse cornmeal

Boil kidney beans in 6 cups water, uncovered, on medium heat for 1 hours or until beans are fork tender. Strain beans and keep liquid.

Crack the coconut open. Dislodge coconut from the shell and grate it. Boil grated coconut in 4 cups water, uncovered, on medium-low heat for 1 hour. Strain coconut and set water aside.

In a saucepan, heat oil. Fry the cooked beans with the onion, garlic, green pepper, and parsley for 5 minutes. Add coconut water and bean water (total 4 cups), salt, black pepper and cloves. Bring to a boil and add cornmeal. Cover and cook for 40 minutes, stirring every 5 minutes. You want liquid to evaporate but you do not want cornmeal to stick to the pot.