Black Beans and Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups water 2 cups cornmeal 1/2 tsp. sea salt 2 15oz cans of black beans (drained & rinse) 1 cup salsa
To make polenta, bring the water and salt to a boil. Then add the cornmeal very slowly so it doesn't clump. Keep stirring on low heat until it's really thick. Be careful because it will bubble and splash! This might take 20 minutes or so.
When it is thickened, and comes off the sides of the pot, spread onto a 9X13 greased pan. While polenta is sitting, combine black beans and salsa in sauce pan on medium heat.
When polenta is cooled a bit (10 minutes or so), cut into 12 even pieces. Place two pieces of polenta on a plate and scoop some black bean mixture on top. This is really filling and tasty! I used the zucchini salsa that I made at harvest time. Feel free to add other veggies if you like.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYTAZ.
When it is thickened, and comes off the sides of the pot, spread onto a 9X13 greased pan. While polenta is sitting, combine black beans and salsa in sauce pan on medium heat.
When polenta is cooled a bit (10 minutes or so), cut into 12 even pieces. Place two pieces of polenta on a plate and scoop some black bean mixture on top. This is really filling and tasty! I used the zucchini salsa that I made at harvest time. Feel free to add other veggies if you like.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYTAZ.
Nutritional Info Amount Per Serving
- Calories: 301.2
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 401.2 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 13.0 g
- Protein: 13.4 g
Member Reviews
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EMERALDELEPHANT
I made a recipe very similar to this, only added a can of diced tomatoes and some shredded cheese. It was the first time I'd ever made polenta, so that might have been part of my problem, but I thought it was pretty bland. The salsa helped, but this isn't something I'd make again. - 5/5/11