Polenta with Black Beans and Mango Salsa
By Mary McDougall
Serves: 6-8
Prep Time: 15 min
Cook Time: 20 min
Ingredients
24 Ounce Package
San Gennaro precooked polenta
1/2 Cup
Vegetable broth
1
Onion, chopped
1
Red bell pepper, chopped
1
Orange or yellow bell pepper, chopped
1 Tsp
Garlic, minced
2-15 Ounce Cans
Black beans, drained and rinsed
4 Ounce Can
Chopped green chilies
15 Ounce Can
Crushed tomatoes
1 Tsp
Chili powder
1 Tsp
Cumin
Dash Or 2
Tabasco sauce
Freshly ground pepper to taste
1/4 Cup
Fresh cilantro, chopped
Mango Salsa
Directions
1
Preheat oven to 375 degrees.
2
Slice polenta 1/2 inch thick. Place on a nonstick baking sheet and bake for 15 minutes.
3
Meanwhile, place the broth, onion, bell peppers and garlic in a large saucepan. Cook, stirring occasionally, for 10 minutes. Add remaining ingredients, except cilantro, and cook an additional 10 minutes. Stir in cilantro and remove from heat.
4
Serve over the polenta and top with Mango Salsa (recipe can be found in Dips & Spreads).
Hint: There are many kinds and flavors of precooked polenta on the market. They will all work in this recipe. Check ingredients carefully before buying these products. These products work well as a base for many bean and vegetable dishes. The sliced polenta may also be cooked on a non-stick griddle until browned on both sides. If you prefer to cook your polenta from scratch, there are a variety of products to choose from, and most only take a few minutes of cooking time. A good test for the proper thickness of the polenta is to cook it until the mixing spoon stands up in the pan.
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