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
Cotija
cheese
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.
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