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Ingredients
| water: 3 cups |
| unenriched yellow cornmeal: 1 cup |
| salt: 1/2 tsp |
| black beans: 15 oz (rinsed and drained) |
| sun-dried tomatoes: 14.5 oz |
| salsa: 0.5 oz |
| mexican cheese - queso asadero (diced): 3/4 cup |
Polenta and Beans
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. For polenta,* in a large saucepan bring the 3 cups water to boiling. In a medium bowl combine cornmeal, the 1 cup water, and salt. Stir cornmeal mixture slowly into the boiling water. Cook and stir until mixture comes to boiling. Reduce heat to low. Cook for 5 to 10 minutes or until mixture is thick, stirring occasionally. (If mixture is too thick, stir in additional water.)
2. Meanwhile, in a large skillet combine the beans, undrained tomatoes, and salsa. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring frequently. Stir 1/2 cup of the cheese into the polenta. Divide polenta among four shallow bowls. Top with the bean mixture and sprinkle with the remaining cheese.
3. Makes 4 servings
4. *Note: Polenta can be made from a variety of cornmeal products. In this recipe, yellow cornmeal produced the best results.