These delicious little treats pack a lot of flavor and are a quick and easy weekday dinner for one or several. To pump them up for bigger appetites, add some pulled chicken or pork or thinly-sliced beef.
Ingredients:
Polenta, pre-made, available at most grocers
Black Beans, one can
Salsa Fresca, I prefer medium or hot for a little kick
Smoked Cheddar or Mozzarella Cheese
Plain Greek Yogurt or Light Sour Cream
Cut the polenta into 1/4" to 1/2" inch slices, pat dry with a paper towel and broil or lightly pan fry, flipping to crisp both sides. Use a little olive oil if panfrying. No oil is necessary if broiling.
Heat black beans in microwave-safe bowl or small saucepan. Flavor gently to your taste with red pepper flakes, cumin, oregano, garlic or other favorites. Depending on the brand of beans, I usually just opt for a dash of pepper flakes.
Finely grate cheese, about 1/4 cup per two cakes, or more as desired. I choose smoked because it adds wonderful flavor to the dish. Most stores now carry both smoked cheddar and smoked mozzarella, but really any good melting cheese will do. If you don't like the smoked flavor, I would suggest sharp white cheddar.
Now stack them up and you're ready to go. One polenta cake, two spoons of beans, grated cheese, one heaping spoon of salsa and a dollop of yogurt or sour cream. If adding meat, place it directly onto the polenta, following with the beans and so on.
Additional toppings: sliced avocado, lime juice, diced jalapenos, black olives, diced red onion
Helpful hints: You can make several polenta cakes, up to the entire roll, at one time and save the used ones in the refrigerator to be used for lunches or dinner throughout the week.
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