Ingredients and Weight:
- Polenta (coarsely ground cornmeal): 1 cup (120g)
- Water: 4 cups (960ml)
- Salt: 1 teaspoon (5g)
- Butter: 1/4 cup (56g)
- Onion, finely chopped: 1 medium (180g)
- Garlic, minced: 2 cloves (6g)
- Black beans, cooked and drained: 1 can (14oz / 400g)
- Corn kernels, canned: 1 can (15oz / 425g)
- Tomatoes, diced: 1 cup (150g)
- Cilantro, chopped: 1/2 cup (10g)
- Lime juice: 2 tablespoons (30ml)
- Cumin: 1 teaspoon (2g)
- Olive oil: 2 tablespoons (30ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Make the polenta: In a large saucepan, bring water and salt to a boil. Gradually whisk in polenta. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the polenta is tender and has absorbed all the liquid. Stir in butter.
- Prepare the black bean salsa: In a medium bowl, combine black beans, corn, tomatoes, cilantro, lime juice, cumin, and olive oil. Stir to combine.
- Form and grill the polenta bites: Pour the polenta mixture into a greased 9x13 inch baking dish and spread it into an even layer. Refrigerate for at least 30 minutes, or until firm. Cut the polenta into 1-inch squares and grill over medium heat until golden brown on both sides.
- Serve: Serve the grilled polenta bites topped with the black bean salsa.
Nutritional Information:
- Serving size: 4 bites
- Calories: 200
- Fat: 5g
- Carbohydrates: 35g
- Protein: 8g
- Fiber: 5g
Dish Characteristics:
- Creamy polenta with a crispy grilled exterior
- Savory and flavorful black bean salsa
- Vegetarian and gluten-free
- Perfect for appetizers or as a side dish
User Comments:
- "These polenta bites are so addictive! The texture is amazing and the salsa is the perfect complement."
- "A great way to use up leftover polenta. I love the combination of flavors."
- "The perfect party appetizer. They are easy to make and everyone loves them."
Special Precautions and Tips:
- Be careful when grilling the polenta bites as they can burn easily.
- Use a sharp knife to cut the polenta squares so they don't crumble.
- If you don't have time to chill the polenta, you can simply let it cool for 15 minutes before cutting and grilling.
