April 1, 2020
Polenta is a traditional Italian dish, but we also love it with a side of Mexican black beans and salsa, making it more "South of the Border" than Mediterranean.
Polenta (serves 4)
- 6 cups filtered water
- 1 tablespoon Sumac (Optional to give salty flavor)
- 2 cups polenta
- 1 small can green chilies
- 1 red pepper, diced
- 6 cherry tomatoes, cut in half
- 2 Jalapeño peppers, seeded and diced
- 1 1/2 cups frozen corn
- 1 bunch cilantro leaves, chopped (parsley can be substituted)
- juice of 1 lime
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Mrs. Dash Extra Spicy or red pepper flakes
- 1 avocado, diced (optional as garnish)
In a large, deep pan bring water and Sumac to a boil, and then gradually stir in polenta. Reduce heat and simmer gently, stirring often to prevent sticking and until mixture is thick (approximately 20-30 minutes). Use a long handled spoon as the mixture pops and bubbles and can burn.
Stir in oil (optional), green chilies, red pepper, tomatoes, Jalapeño, corn, cilantro, lime juice, black pepper and Mrs. Dash Extra Spicy for the last 10 minutes of cooking. Add more Sumac if needed.
Serve and garnish with avocado.