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Southwestern Polenta with Avocados

4 star rating
 

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Submitted by: kk1000

 

Broiled polenta squares are served with a great homemade black bean salsa and avocado slices.
 

Ingredients

  • 3 cups water
  • 1/4 teaspoon salt
  • 1 cup corn meal
  • 1/2 cup chopped fresh cilantro, heaping
  • 3 tablespoons garlic olive oil
  • 1 white onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 15 oz can black beans, drained and rinsed
  • 1/2 teaspoon salt
  • 1 avocado, sliced

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Method

Boil water in a 3 quart sauce pan. Add salt and gradually sprinkle in corn meal, whisking constantly to avoid lumps. Once all the cornmeal is in, reduce heat to low. Continue stirring with a wooden spoon. Stir in cilantro. Continue cooking and stirring for 10 minutes. Polenta should be thick, but still smooth. Transfer polenta to a lightly greased, 8x8 inch oven dish. Cool in refrigerator for 20 minutes (or longer if more convenient). Heat 1 tablespoon of garlic flavored olive oil in a skillet over medium heat. Cover and saute for 5 minutes. Stir in bell peppers. Cover and cook an additional 5 minutes. Stir in beans and salt. Cover and reduce heat to low. Preheat oven to broil. Remove polenta from refrigerator and cut into 4 equal squares. Place on a non-stick cookie sheet. Measure 2 tablespoons of garlic olive oil into a small bowl. Using a pastry brush, brush olive oil onto polenta. Broil on top rack of oven for 5 minutes. Turn polenta over and brush with olive oil. Broil another 5 minutes. Serve immediately topped with sauteed onion, peppers and beans. Garnish with slices of avocado.

 

Notes:

 

Number of Servings: 4

 

Submitted by: kk1000 ()

 

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