Name: Polenta–Black Bean Medallions with Spicy Salsa
Total time: 2 h 15 min
Ingredients: 4½ cups low-sodium vegetable broth or water; ½ cup chopped leek, white part only; 1½ teaspoon ground oregano; 2 cloves garlic, minced; ½ teaspoon ground cumin; ¼ teaspoon ground turmeric; ⅛ teaspoon freshly ground black pepper; 1 cup quick-cooking polenta; 1 15-oz. can black beans, rinsed and drained; 1 tbsp. lemon juice; Sea salt, to taste; 1 cup tomato salsa; 1 cup guacamole

Ready In: 2 hours 15 minutes
Makes 10 medallions
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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.

By Darshana Thacker Wendel, Oct 17, 2017

Ingredients

4½ cups low-sodium vegetable broth or water
½ cup chopped leek, white part only
1½ teaspoon ground oregano
2 cloves garlic, minced
½ teaspoon ground cumin
¼ teaspoon ground turmeric
⅛ teaspoon freshly ground black pepper
1 cup quick-cooking polenta
1 15-oz. can black beans, rinsed and drained
1 tbsp. lemon juice
Sea salt, to taste
1 cup tomato salsa
1 cup guacamole

Instructions

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.
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.
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.
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.

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about the author

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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