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  • Prep-time: / Ready In:
  • Makes 4 bowls

A hint of cumin and sea salt dial up the flavor of a simple polenta porridge. Black beans and avocado add extra heartiness. Tex-Mex toppings make it a well-rounded savory breakfast or anytime meal.

tex-mex polenta bowls

Ingredients

  • 1 cup dry polenta
  • 1 teaspoon ground cumin
  • Sea salt, to taste
  • 1 15-oz. can black beans, rinsed and drained (1½ cups)
  • 1 cup purchased pico de gallo
  • 1 small avocado, halved, seeded, peeled, and sliced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 fresh jalapeño pepper, seeded and finely chopped (optional)

Instructions

  1. In a medium saucepan bring 4 cups water to boiling. Gradually whisk in polenta and cumin. Reduce heat to low; cook about 20 minutes or until mixture is thick and creamy, stirring occasionally. Remove pan from heat. Season with salt.
  2. In a small saucepan warm beans over low heat. Divide polenta among four individual bowls. Top with beans, pico de gallo, avocado, cilantro, and jalapeño (if using).

Comments (23)

(5 from 3 votes)
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Sidney Irving2 months ago
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Made for dinner tonight. Relatively simple and delicious. Also topped with red onion, tomato in addition to avocado and salsa. Served with green salad.

Anne Vermont2 months ago
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This sounds delicious. Polenta or grits has little nutritional value, mostly sugar. The toppings are healthy though. I will definitely try this.

Karen FENSTERMACHER2 months ago
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One of the best things that I have made and will definitely do it again! Quick and easy.

Joan Withrow2 months ago
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I can’t find dry “polenta”. Is this grits or cornmeal or under another name?

Sherilyn1 month ago
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You can order online. Bobs Red Mill has polenta

mamadyson2 months ago
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Basically the same. One is made with yellow corn, one is made with white.

Chip2 months ago
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This would be fantastic

Robin2 months ago
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Where do you find answers to the questions asked, such as liquid to beans after draining/rinsing?
Incomplete instructions. Can you use parsley for cilantro?
When you call for purchased items such as pico de Gallo in this case, can you give us some brand names as example?

Sherilyn1 month ago
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warm bean in a pan over low heat, you can add a little water if you fear they will stick. You can make your own Pico de Gallo its just diced tomato, onion,cilantro & some lemon or lime squeezed in. I like to add minced jalapenos or a small can of diced green chili’s too sometimes. You certainly can sub parsley or green onion, you can even use shredded cabbage or lettuce! It’s all up to your taste buds 🙂

Lee2 months ago
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When you drain and rinse beans you do not add any liquid. Just use residual liquid when heating on LOW heat. Of course you could use parsley. Cilantro tastes awful to me so I would substitute. I would look for an organic pico de gallo since tomatoes are high in pesticides according to research by Environmental Working Group.

Johanna2 months ago
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So easy and delicious! Savory breakfasts are a nice change.

Robin2 months ago
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I appreciate the EWG….they keep us informed

Barbara Hayes2 months ago
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Are the beans warmed with any liquid? The Ingredients List says the beans are rinsed and drained (which I would do to remove excess sodium), so does that mean heating them ‘dry’ in a saucepan? Should the pico de gallo be added to the beans in the pan? This sounds delicious as brunch or lunch, but I’m confused by the instructions.

Melissa2 months ago
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I think I’m going to add a bit of water to just keep them from sticking to the pan. Or maybe a little salsa.

Ann2 months ago
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What is polenta? Is it the same as yellow cornmeal?

David2 months ago
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Polenta is grits

Mary Darnieder2 months ago
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Polenta is a northern Italian dish made of coarsely ground corn. Freshly cooked, polenta is soft and creamy, like porridge or mush, and makes a terrific bed for sauces.

Mike2 months ago
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Would like to try. Echoing the other comment – what is the calorie and nutrition content? Thank you

Sherilyn1 month ago
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A 3/4-cup (125-gram) serving of polenta cooked in water provides

Calories: 80
Carbs: 17 grams
Protein: 2 grams
Fat: less than 1 gram
Fiber: 1 gram

Vicki2 months ago
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What is the calorie and nutrition content?

Sherilyn1 month ago
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A 3/4-cup (125-gram) serving of polenta cooked in water provides

Calories: 80
Carbs: 17 grams
Protein: 2 grams
Fat: less than 1 gram
Fiber: 1 gram

Anna2 months ago
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Can you not figure this out yourself

Tracy2 months ago
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Going to put this on my meal prep list sounds delish

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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