Polenta with Red Bean Salsa

By rmulleni

Pre-cooked Polenta Roll works well with this recipe.

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

Details

Servings 6
Preparation time 30mins
Cooking time 150mins

Preparation

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