Title: Baked Polenta With Red Beans And Fresh Tomato Salsa
Categories: Polenta
Yield: 4 Servings
3 1/2 c Water
1 ts Salt; plus more for
- seasoning
1 c Medium-ground yellow corn
- meal
2 tb Fresh cilantro; minced
3 tb Olive oil
Black pepper; freshly ground
4 Scallions; chopped
1 1/2 c Cooked dark red kidney
- beans -OR-
15 oz Can beans; rinsed; drained
1 c Fresh tomato salsa
The polenta may be made a few days ahead and refrigerated until
needed. Then simply cut it into serving-sized portions and finish in
the oven. If you prefer, you may pan-fry the polenta in a little
olive oil instead of baking it.
Bring the water to a boil in a large saucepan over high heat. Reduce
the heat to medium, add salt, and slowly whisk in the corn meal,
stirring constantly. Reduce the heat to low and continue to cook,
stirring frequently, until thick, 30 to 40 minutes. Stir in 1 tb
cilantro and 1 tb olive oil and season to taste with salt and pepper.
Lightly oil a shallow 10" square baking dish. Spoon the polenta into
the dish and spread it evenly over the bottom. Set aside to cool to
room temperature for a few minutes, then cover and refrigerate until
firm, about 30 minutes.
Heat 1 tb olive oil in a medium-sized skillet over medium heat. Add
the scallions and cook until slightly softened, about 1 minute. Stir
in the beans, the remaining 1 tb cilantro, and the salsa. Season to
taste with salt and pepper. Simmer until the mixture is hot and the
flavors are blended, about 5 minutes. Keep warm over very low heat.
Preheat the oven to 375°F. Lightly oil a baking sheet. Cut the
polenta into 4 squares and place on the baking sheet. Brush the tops
with the remaining 1 tb olive oil and bake until hot and golden
brown, about 20 minutes.
To serve, transfer the polenta to individual plates, spoon some of
the warm beans and salsa on top, and serve hot.
