Tuesday, March 17, 2009

Black Bean Salsa Polenta


I see the Sun! I do! I see it! It sees Me! Hooray!
OK, I'm not usually that jovial but wth (that'd be what the hell.)

Cook this:

Stir together one cup of cold water and one cup of white cornmeal in a small bowl.

Boil 1 can (or 1 3/4 cups of your own superior) chicken stock and a cup of water in a medium sized sauce pan. When it's at a rolling boil, carefully spoon in the cornmeal/water mixture. Turn the heat way way down and stir slowly for five minutes. Add 1/2 cup of grated Parmesan cheese and keep stirring for another 2-3 minutes. Add Salt and Pepper to taste. Remove the pot from the heat and put a lid on it.

In a separate saute pan, put one small diced onion in a couple of tablespoons of olive oil and cook over low heat for 5 minutes. While that is cooking, mince 2 cloves of garlic (or 5 if you like it like I like it) and add that to the onion. Stir in 2 tablespoons of regular old boring chili powder, 1 tablespoon of ground cumin, and a pinch each of salt and pepper. Pour in one can of diced tomatoes with chili's, and one can of rinsed and drained black beans. Stir it up, turn the heat down to low, and let it sit for about ten minutes.

Spoon your cornmeal magic into a casserole dish, pour the black bean stuff on top of it, hit it with some lime zest, and slide it into a 300 degree oven for 15 minutes or so. You can't really overcook it, so if you need to wait longer to eat it, cover the dish with tin foil but give it a little poke with a fork so the steam doesn't build up and rain on it. If you need to eat it right away, skip the oven part. Garnish with Cilantro and Lime juice.

That's all for now. Go make this. It'll warm you right up in case the sun isn't shining on you at the moment.

Happy Spring!

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be nice...