Polenta with Red Bean Salsa

Pre-cooked Polenta Roll works well with this recipe.

Photo by Roni M.

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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