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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Polenta and Black Beans Recipe

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This recipe for Polenta and Black Beans is from The D'Argenio Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. water
1 c. yellow cornmeal
1 c. water
1/2 tsp salt
1 - 15 oz. can black beans, rinsed and drained
1 - 14 oz. can diced tomatoes, undrained
1 c. salsa
3/4 c. shredded Mexican cheese blend (3 oz.)
Directions:
Directions:
For polenta, in a large saucepan bring the 3 cups of water to boiling. In a medium bowl combine cornmeal, the 1 cup of water and 1/2 tsp. salt.
Stir the mixture slowly into the boiling water.
Cook and stir until it comes to a boil. Reduce heat to low. Cook 5 to 10 min. until mixture is thickened, stirring occasionally.
Meanwhile in a large skillet combine beans, undrained tomatoes, and salsa. Bring to a boil, reduce heat, and simmer uncovered 10 min.
Stir 1/2 cup of cheese into the polenta. Divide polenta among four bowls. Top with bean mixture and sprinkle with remaining cheese.
Number Of Servings:
Number Of Servings:
4

 

 

 

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