Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.
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Comments (30)
This looks very familiar. Just like the Indian, specifically Gujarati “khichu” normally made from rice flour.
YUMMMMMMM! Best breakfast ever 😉 I blended some avo with tomato (and a little lemon juice) to make a sauce… wow.
sounds delicious! i love polenta and always had it for breakfast but this gives me a new idea – dinner! would definitely add more fresh veggies to it for more ‘eating from the rainbow’!….. like zucchini or other peppers or even broccoli!!!
Delicious! This is an easy recipe and I love the addition of cumin in the polenta. I use the Bob’s Red Mill corn grits/polenta, which tastes great in this recipe. I also added some water to the black beans when heating them up.
I didn’t make the polenta from scratch, I used the tube kind. I also didn’t have this for breakfast. ^_^
This recipe came together in about 12 minutes, which is perfect for my 20-minute lunch break.
My 2-year-old son insisted I share with him and he ate a fair bit. Super Tasty. Super Quick. Will be making it again.
Made for dinner tonight. Relatively simple and delicious. Also topped with red onion, tomato in addition to avocado and salsa. Served with green salad.
This sounds delicious. Polenta or grits has little nutritional value, mostly sugar. The toppings are healthy though. I will definitely try this.
It depends on whether or not you get the whole grain. Most cornmeal has the germ removed for better shelf life, and to use it in corn oil. Bob’s Red Mill is whole grain. There is no sugar added to dry cornmeal / polenta. I can’t comment on the stuff that comes in a tube because I’ve never bought it before.
polenta has zero sugar in it
One of the best things that I have made and will definitely do it again! Quick and easy.
I can’t find dry “polenta”. Is this grits or cornmeal or under another name?
You can order online. Bobs Red Mill has polenta
Basically the same. One is made with yellow corn, one is made with white.
This would be fantastic
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?
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 🙂
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.
So easy and delicious! Savory breakfasts are a nice change.
I appreciate the EWG….they keep us informed
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.
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.
What is polenta? Is it the same as yellow cornmeal?
Polenta is grits
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.
Would like to try. Echoing the other comment – what is the calorie and nutrition content? Thank you
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
What is the calorie and nutrition content?
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
Can you not figure this out yourself
Going to put this on my meal prep list sounds delish