A little bit of Italy with a Central American flare.
Polenta originates from Italy and is a porridge like substance made from cornmeal. It has a smooth, creamy consistency, similar to cream of wheat or grits. Polenta can be used in place of rice, potatoes, pasta or bread and served as an appetizer or as a part of the main dish.
1-18 oz tube of precooked polenta (I used a brand from Quinoa)
Extra Virgin Olive Oil (EVOO)
Black Bean Salsa:1 can of black beans (I used ½ a can)
½ small red bell pepper, diced
½ small yellow bell pepper, diced
½ large avocado, diced
2 Tbsp minced fresh cilantro
Juice from one lime
Salt, season to taste
Cut polenta into ½”slices. I cut 4 slices per person. In a frying pan over med-high heat, drizzle just a little EVOO. Cook polenta for 2-3 minutes per side, until golden brown.
In a small bowl, combine ingredients for black bean salsa. Carefully toss to combine without mashing the avocado.
Top fried polenta slices with black bean salsa. Top with crumbled Cotija cheese. Serve with grilled chicken.
Note: To prepare the chicken, I rubbed the chicken pieces with chili powder and salt, then drizzled with lime juice. Let marinate for 30 minutes and then grill until cooked through.