This polenta and black beans recipe is a fun dish that can be made into an appetizer when cut into medallions or a main dish if you prepare it as a casserole topped with assorted steamed vegetables. Either way, it’s great served with a spicy salsa and guacamole. This recipe freezes well for weeks, so make a double batch for a ready meal whenever needed.
Photo by Chris Miller and Kristy Turner.
1. In a large saucepan combine ½ cup of the broth and the leek, oregano, garlic, cumin, turmeric, and pepper. Bring to boiling; reduce heat. Simmer, covered, 2 to 3 minutes or until leek is tender. Add the remaining 4 cups broth. Return to boiling.
2. Slowly add the polenta to the boiling broth mixture, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook, covered, 30 minutes or until all of the broth is absorbed, stirring frequently to prevent sticking. Gently stir in beans and lemon juice; season with salt. Cook 5 minutes more.
3. Line two baking sheets with parchment paper. Spread polenta on one of the prepared baking sheets until ½ inch thick; cool. Cover and chill at least 1 hour.
4. Preheat oven to 350°F. Using a 1½-inch cookie cutter, cut chilled polenta into 9 or 10 rounds, and place on the remaining prepared baking sheet. Bake 20 to 30 minutes or until heated through and golden, turning once. Serve with salsa and guacamole.