GRILLED POLENTA TOPPED WITH BLACK BEAN
SALSA
½ cup corn meal or corn grits
2 cup water or stock
½ cup shredded cheese, cheddar or parmesan
Salsa:
1 cup cooked black beans
1 medium tomato, chopped
½ red onion, chopped
1 red or green chili pepper, minced
¼ cup lime juice
1 tsp. salt
A handful of fresh cilantro, chopped
Combine salsa ingredients and refrigerate for an hour
or more. Bring water, or stock, just barely to a boil
then turn heat down to low immediately. Slowly pour in
corn meal while stirring continuously. Simmer and keep
stirring until polenta becomes thick, 5-10 minutes. Take
off burner then stir in the cheese. Pour into a shallow
casserole dish and let sit for 20-30 minutes. Cut polenta
into squares and remove from dish with a spatula. Cook
on an oiled grill until the outside becomes crispy (don’t
worry, the inside will be soft and creamy), about 3 minutes
on each side. Top with black bean salsa.
Makes 4 servings. |
