Tex-Mex
Polenta Bowl
30 minutes l Makes 4 bowls
A hint of cumin and sea salt dial
up the flavor of a simple polenta
porridge. Tex-Mex toppings make
it a well-rounded savory breakfast
or anytime meal.
1 cup dry polenta
1 tsp. ground cumin
Sea salt, to taste
1 15-oz. can black beans,
rinsed and drained
(1 1/2 cups)
1 cup purchased pico
de gallo
1 small avocado, halved,
seeded, peeled, and sliced
2 Tbsp. finely chopped fresh
cilantro
1 fresh jalapeño chile,
seeded and finely chopped
(tip, page 47) (optional)
- In a medium saucepan bring
4 cups water to boiling. Gradually
whisk in polenta and cumin.
Reduce heat to low; cook about
20 minutes or until mixture is thick
and creamy, stirring occasionally.
Remove pan from heat. Season
with salt. - In a small saucepan warm beans
over low heat. Divide polenta
among four individual bowls. Top
with beans, pico de gallo, avocado,
cilantro, and jalapeño (if using).
WHAT IS
POLENTA?
Sold alongside other
whole grains or in the
pasta/rice section of
supermarkets, polenta
is coarsely ground dried
corn. The coarse grind
is what distinguishes
polenta from other
cornmeal options, which
have �iner textures and
are better suited to
baking or breading.
USES Cooked like oats,
polenta turns into a
creamy, bright yellow
porridge that can be
served on its own, used
as a creamy base for
main dishes, or layered
in casseroles. As it cools,
cooked polenta becomes
firm enough to cut into
cubes or slices that can
be added to stews or
crisped in the oven. Dry
(uncooked) polenta can
also be combined with
other flours to boost
the flavor and texture of
baked goods.
SHOP SMART For best
taste and texture, look
for old-fashioned or
stone-ground polenta,
or coarse-ground
cornmeal products that
state on the label they
can be used for polenta.
Quick-cooking polenta
shortens prep time to
5 minutes, but some of
the rich, rustic flavor of
traditional polenta gets
lost. Tubes of prepared
polenta are the ultimate in
convenience but still have
the flavor of old-fashioned
polenta. These can be
high in sodium, though,
so check the label before
buying and avoid adding
salt when cooking.
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