Polenta with Black Bean Salad
Prep time
Cook time
Total time
Serves: 4
Ingredients
- Sea salt to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 cup corn kernels
- For the polenta:
- ⅔ teaspoon extra virgin olive oil
- 1½ cups milk
- ⅓ cup cornmeal
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lime juice
- 1 medium red onion, diced
- ⅓ teaspoon sea salt
- 1 large red bell pepper, diced
- 1 large yellow onion, peeled and quartered
- ⅓ teaspoon ground cumin
- 2 cloves garlic, peeled and halved
- ⅓ teaspoon ground coriander seeds
- 1 bay leaf
- pinch of cayenne pepper
- For the black bean salad:
- 1 cup dried black beans
- 1 teaspoon freshly ground black pepper
Instructions
- For the black bean salad:
- Place the beans in a colander and rinse with cold water. Pick over the beans to remove any stones. Place the beans in a clean pot, cover with fresh cold water and soak for at least 4 hours or overnight. Drain.
- In a large pot, combine the beans, onion quarters, bay leaf, 1 teaspoon freshly ground black pepper, cumin, coriander and cayenne pepper with 2 quarts of water and bring to a boil.
- Reduce heat and simmer until the beans are tender, about 1 hour.
- Drain the liquid from the beans and remove the onions, garlic and bay leaf.
- Combine the black beans, red onion, green and red peppers and corn in a large bowl. In a separate bowl mix the lime juice, vinegar, olive oil and salt. Pour over the beans and vegetables and toss to combine.
- For the polenta:
- Heat the olive oil in a pot over low heat. Add the garlic and cook for 1 minute, keeping the heat low so the garlic doesn’t burn.
- Add the milk, bay leaf and cayenne pepper. Increase the heat and bring the milk to a boil.
- Pour the cornmeal into the hot milk slowly, whisking constantly. After all the cornmeal has been added, cook 3 to 4 minutes more, stirring constantly.
- Remove the pot from the heat and slowly stir in the grated cheese. Season with salt and pepper to taste.
- Place the polenta in warm bowls and top with the black bean salad.
Nutrition Information
Serving size: ¾ cup salad and ½ cup polenta Calories: 448 Fat: 15 g Carbohydrates: 61 g Sugar: 19 g Fiber: 12 g Protein: 21 g