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Polenta with Red Bean Salsa


Pre-cooked Polenta Roll works well with this recipe.

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Rate this recipe 4.5/5 (4 Votes)
Polenta with Red Bean Salsa 1 Picture


  • Polenta
  • 1 c yellow cornmeal
  • 4 c water
  • 1 tsp salt
  • Salsa
  • 1/2 c chopped green pepper
  • 1 can red beans rinsed, drained
  • 1 medium ripe tomato, chopped
  • 1 medium onion, chopped
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 2 Tbsp chopped fresh parsley
  • 1 tsp chopped fresh basil leaves
  • 1 tsp chopped fresh oregano leaves
  • 1/2 tsp finely chopped fresh garlic
  • 1 Tbsp olive or vegetable oil
  • 1 Tbsp red wine vinegar
  • Topping
  • 2 Tbsp freshly grated Parmesan cheese


Servings 6
Preparation time 30mins
Cooking time 150mins


Step 1

In a small bowl stir together cornmeal and 1 cup water. In a saucepan bring remaining 3 cups water and 1 teaspoon salt to a full boil (3-4 min) Reduce heat to medium high, slowly stir in cornmeal mixture. Continue cooking, stirring constantly, until mixture thickens and just comes to a boil. Reduce heat to low, continue cooking, stirring often, until mixture is very thick (8 to 10 min) Pour into 9 inch pie plate. Cover; refrigerate until firm (at least 2 hours)

Meanwhile, in medium bowl stir together all salsa ingredients. Cover, refrigerate at least 2 hours.

Heat broiler. Invert polenta onto cookie sheet. Sprinkle with Parmesan cheese. Broil 4 to 5 inches from heat until cheese is light brown. Cut into wedges. Serve with salsa


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