You are here

Polenta With Black Bean Salsa

Southern.Crockpot's picture
Ingredients
  Bouillon 2 Teaspoon
  Polenta/Stone ground cornmeal 3⁄4 Cup (12 tbs), uncooked
  Canned black beans 1 Cup (16 tbs), drained, rinsed
  Chunky salsa 3⁄4 Cup (12 tbs)
  Frozen whole kernel corn 2⁄3 Cup (10.67 tbs), thawed
  Olive oil 4 Teaspoon
  Non-fat sour cream 6 Tablespoon
Directions

1. Spray 9-inch square pan with cooking spray; set aside.
2. Combine water and bouillon granules in large saucepan; bring to a boil over high heat. Gradually add polenta, stirring constantly with wire whisk. Reduce heat to medium-low. Simmer 10 to 15 minutes or until polenta is thickened and pulls away from side of pan, stirring constantly with wooden spoon. Spread polenta evenly into prepared pan. Cover with plastic wrap; refrigerate 1 to 2 hours or until polenta is firm.
3. Combine beans, salsa, corn and cilantro in medium bowl. Cover with plastic wrap; refrigerate 1 hour. Bring to room temperature before serving.
4. Cut polenta into 6 rectangles; cut each rectangle diagonally to form 2 triangles. Brush both sides of triangles with oil. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Cook triangles, 4 at a time, 6 to 8 minutes or until browned, turning once. Place 2 polenta triangles on each serving plate; top each serving evenly with black bean salsa and sour cream. Garnish as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Salsa
Ingredient: 
Bean
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
4.27
Average: 4.3 (15 votes)