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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 (29)

(5 from 6 votes)
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M3 months ago
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This looks very familiar. Just like the Indian, specifically Gujarati “khichu” normally made from rice flour.

Marla3 months ago
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YUMMMMMMM! Best breakfast ever 😉 I blended some avo with tomato (and a little lemon juice) to make a sauce… wow.

TREE3 months ago
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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!!!

Rebekah Welch4 months ago
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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.

Christina6 months ago
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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.

Sidney Irving1 year 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 Vermont1 year 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.

Brian8 months ago
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polenta has zero sugar in it

Karen FENSTERMACHER1 year ago
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One of the best things that I have made and will definitely do it again! Quick and easy.

Joan Withrow1 year ago
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I can’t find dry “polenta”. Is this grits or cornmeal or under another name?

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

mamadyson1 year ago
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Basically the same. One is made with yellow corn, one is made with white.

Chip1 year ago
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This would be fantastic

Robin1 year 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 year 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 🙂

Lee1 year 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.

Johanna1 year ago
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So easy and delicious! Savory breakfasts are a nice change.

Robin1 year ago
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I appreciate the EWG….they keep us informed

Barbara Hayes1 year 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.

Melissa1 year 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.

Ann1 year ago
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What is polenta? Is it the same as yellow cornmeal?

David1 year ago
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Polenta is grits

Mary Darnieder1 year 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.

Mike1 year ago
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Would like to try. Echoing the other comment – what is the calorie and nutrition content? Thank you

Sherilyn1 year 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

Vicki1 year ago
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What is the calorie and nutrition content?

Sherilyn1 year 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

Anna1 year ago
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Can you not figure this out yourself

Tracy1 year ago
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Going to put this on my meal prep list sounds delish

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