Polenta With Black Bean Salsa
|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|
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.