Polenta and Beans
1 cup yellow cornmeal
1 15-ounce can black
beans, rinsed and drained
1 14.5-ounce can
diced tomatoes, undrained
1 cup bottled salsa
¾ cup shredded cheese
1. For polenta, in a
large saucepan bring 3 cups water to boiling.
In a bowl combine cornmeal, 1 cup cold water, and ½ teaspoon salt. Stir cornmeal mixture slowly into boiling
water. Cook and stir until mixture
returns to boiling. Reduce heat to
low. Cook 5-10 minutes or until mixture
is thick, stirring occasionally.
2. Meanwhile, in a
large skillet combine beans, undrained tomatoes, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring
frequently. Stir ½ cup of the cheese
into the polenta. Divide polenta among
four shallow bowls. Top with bean
mixture and remaining cheese.
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