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Categories:
water vegetable corse polenta fresh ground rosemary fresh ground pepper kashkaval olive oil tomato avocado salsa verde black beans
Viewed: 82 - Published at: 9 years agoIngredients
- 4 cup water
- 2 vegetable or chicken stock cubes
- 1 cup corse polenta
- 1 tbsp. fresh ground rosemary
- fresh ground pepper to taste
- 1/2 cup shredded Kashkaval (or any comparable shredded cheese)
- 1 tbsp. olive oil
- 1 diced tomato
- 1 sliced avocado
- 1/4 cup salsa verde (optional)
- 1 can black beans (optional)
Method
- Bring water to rolling boil with stock cubes. Sift in polenta while stirring continuously. Mix in rosemary and pepper. Reduce to simmer for 10 minutes. Mix in 1/4 cup shredded cheese.
- Hot (immediately): Let polenta cool for 5 minutes. In separate sauce pan, heat black beans. Serve polenta into 3-4 bowls. **go to finishing directions**
- Cold (wait a few hours): Spread poloenta into oiled 9x13 baking pan, cover. Place in refrigerator for 2 hours, till fully cooled.
- When cooled, slice polenta on the diagonal to make 12 diamond-shaped squares. Heat I tbls. olive oil in sautee pan. When oil is hot, place polenta slices in pan, brown on both sides till cooked through. Heat black beans in sauce pan until cooked, 5-7 minutes. Move polenta to 3-4 plates when browned and crispy. **go to finishing directions**
- Finishing (hot or cold): Sprinkle half of remaining cheese on to polenta. Pour black beans evenly over polenta. Add remaining cheese, diced tomatoe, and avocado. Pour salsa verde over dish.
- Serve.
