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Recipes

Southwestern Polenta with Cuban Black Beans
Serves 4
Ingredients:
  • 3 cups water
  • 1/4 teaspoon salt
  • 1 cup corn meal
  • 1/2 cup frozen Daregal Cilantro
  • 3 tablespoons olive oil
  • 1 white onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 tablespoons of frozen Daregal Garlic
  • 1 15 oz can black beans,
    drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 avocados, sliced
Directions
  • Boil water in a 3 quart sauce pan. Add salt and gradually sprinkle in corn meal, whisking constantly to avoid lumps. Once all the cornmeal is in, reduce heat to low. Continue stirring with a wooden spoon. Stir in 1/2 cup fresh frozen Cilantro. Continue cooking and stirring for 10 minutes. Polenta should be thick, but still smooth. Transfer polenta to a lightly greased, 8 x 8” oven dish. Cool in refrigerator for 20 minutes (or longer if more convenient).
  • Heat 1 tablespoon of olive oil (reserve the remaining olive oil for later use) in a skillet over medium heat. Cover and sauté for 5 minutes. Stir in bell peppers. Cover and cook an additional 5 minutes. Stir in beans, cumin and salt. Reduce heat to low. Cover and keep warm until ready to serve.
  • Preheat oven to broil. Remove polenta from refrigerator and cut into 4 equal squares. Place on a non-stick cookie sheet. Measure 2 tablespoons of remaining olive oil into a small bowl. Using a pastry brush, brush olive oil onto polenta. Broil on top rack of oven for 5 minutes.
    Turn polenta over and brush with olive oil. Broil another 5 minutes.
  • Serve polenta immediately topped with sautéed onion, peppers and beans. Garnish with sliced avocado. Yields 4 generous servings.

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