This is another variation of the regular polenta.... and another easy and delicious dish to get ready in minutes!
Ingredients:
For the polenta:
Prepare polenta according to package instructions. Or heat 2 cups of boiling water to 1 cup of polenta.
Add more polenta or water depending on the consistency. Still well until well cooked.
Ingredients:
For the chili bean salsa:
Preheat the oven to 400F. Lightly grease a 12 x10 inch oven pan.
Spread the polenta into the pan and bake for about 20 minutes.
In the meantime, make the salsa. Heat the oil in a saucepan and cook the onion for 3-4 minutes. Add the garlic and spices and cook for 1 minute. Add the beans, tomatoes, and pepper. Cook for for a few more minutes. Season with the cilantro.
Cut the polenta in triangles topped with the salsa.
Serves: 6
Ingredients:
For the polenta:
Prepare polenta according to package instructions. Or heat 2 cups of boiling water to 1 cup of polenta.
Add more polenta or water depending on the consistency. Still well until well cooked.
Ingredients:
For the chili bean salsa:
- 1 TB olive oil
- 1 red onion
- 4 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp chili powder
- 16 oz. can red kidney beans, rinsed and drained
- 16 oz. can crushed tomatoes
- 1 sweet pepper, diced
- 1/2 cup cilantro leaves
Preheat the oven to 400F. Lightly grease a 12 x10 inch oven pan.
Spread the polenta into the pan and bake for about 20 minutes.
In the meantime, make the salsa. Heat the oil in a saucepan and cook the onion for 3-4 minutes. Add the garlic and spices and cook for 1 minute. Add the beans, tomatoes, and pepper. Cook for for a few more minutes. Season with the cilantro.
Cut the polenta in triangles topped with the salsa.
Serves: 6
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| Polenta with chili bean salsa |
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| Polenta with chili bean salsa |