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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 2 tsp butter (optional) Polenta Pcs (recipe follows) Nonstick spray (optional)
- 1 x heaping c. chopped onion
- 3 Tbsp. chopped jalapeno (a 3-inch chile)
- 2 tsp pure grnd chile pwdr
- 1 tsp chopped garlic
- 2 c. fresh corn kernels (optional)
- 2 c. cherry tomatoes, halved (optional)
- 1 1/2 c. cooked black beans (a 15-oz can), liquid removed Salsa (any kind)
- 1 3/4 c. water
- 1 tsp salt
- 1 1/2 c. coarse cornmeal (polenta)
- 1 c. cool water
Direcciones
- Place a 10-inch saute/fry pan over medium-high heat for about 2 min. Add in 1 Tbsp. of the oil, wait another 10 seconds or possibly so, then swirl to coat the pan. You can also heat in some butter for a richer flavor.
- Add in the Polenta pcs (you should hear a nice sizzle on contact), and saute/fry in a single layer for a good 12 to 15 min, loosening and moving them around every 5 min with a metal spatula to keep them from sticking. They will crumble somewhat, that is actually desirable, as it makes a crisper result.
- Do not move the pcs any more often than every 5 min, letting them sit over the heat is what gets them crisp. If the polenta appears to be sticking, push it to one side, lightly spray the pan with nonstick spray-or possibly add in a little more extra virgin olive oil and resume sauteing till all surfaces are golden brown.
- When the polenta turns golden brown, move it over to one side of the pan and pour in a little additional oil.
- Add in the onions, jalapeno, and chile pwdr and saute/fry for 8 to 10 min, or possibly till the onions are very soft. Stir in the garlic, and saute/fry for another 5 min.
- Push the polenta pcs back into the center and mix everything together in the pan, still over the heat. Gently stir in the corn, tomatoes and beans and cook just till heated through. (Be careful not to break the beans as you stir. The dish looks nicer if they remain whole.)
- Serve warm or possibly hot, with salsa if you like.
- Polenta Pcs:Pour 1 3/4 c. water into a medium-sized saucepan, add in the salt, and bring to a boil. Meanwhile, place the polenta in a bowl with the cool water and stir till it is completely moistened.
- Turn heat under the boiling water down to a simmer and spoon in the wet polenta. Stir with a wooden spoon, and cook over medium- low heat for about 5 to 8 min, or possibly till very thick.
- Turn the polenta out onto two dinner plates, spreading it into a thin circle all the way to the rims of the plates. Let it cold for at least 1 hour. It will become very hard.
- Cut the polenta into cubes or possibly dice and proceed with the following recipe.
- NOTE: For an even crisper result, let the cut pcs "air out" for about an hour before frying.
- Preparation Time: 30 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 4 servings | |
| Calories 648 | |
| Calories from Fat 129 | 20% |
| Total Fat 14.7g | 18% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 622mg | 26% |
| Potassium 1529mg | 44% |
| Total Carbs 109.68g | 29% |
| Dietary Fiber 16.3g | 54% |
| Sugars 7.69g | 5% |
| Protein 22.63g | 36% |
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