It is no secret that Mexican food is at the top of my list of favorites. Any cuisine that used that much avocado is alright in my book. Why can’t we put a Mexican spin on everything? I will take any excuse to add pico de gallo and avocado to just about anything. Even the traditionally Italian polenta. Polenta is a type of porridge made from course cornmeal. These days polenta can be found used all over the world. It is such a versatile dish since it can be cooked in so many different ways and works with any flavor, spice, or seasoning.
Making polenta from scratch is really any easy technique. If you can boil water the you can make polenta. Step 1: boil water. Step 2: add polenta. Step 3: cook for 30 minutes, stirring periodically. Step 4: season. It is really that simple.
This Mexican polenta works well as a main entrée or a side dish. Add a large salad or baked pastured organic chicken depending on your lifestyle.
- 4 cups water
- 1 cup polenta
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 3 tablespoons coconut oil or butter
- 1 can black beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1/2 red onion, peeled and diced
- 1 jalapeno, seeded and diced
- 1/2 cup cilantro, diced
- juice 1 lime
- 1/2 teaspoon salt
- 2 avocados (halved, pit removed, sliced, and removed from the skin)
- In a medium sauce pan bring the water to a boil.
- Add the polenta and whisk until smooth.
- Cook over low heat for 30 minutes whisking periodically.
- While the polenta is cooking add the tomatoes, onion, jalapeno, cilantro, lime juice, and salt to a bowl and mix to combined.
- When the polenta is cooked mix in the seasonings and oil to combined well.
- Serve the black beans, tomato mixture, and sliced avocados over warm polenta.
*choose organic ingredients when possible.