Cuban Black Beans with Fresh Basil Polenta

What an awesome addition to any meal, the fresh basil that is included in this polenta is sure to make you a winner.

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Ingredients:

• 3 cups water
• 1/4 tsp salt
• 1 cup corn meal
• 1/2 heaping cup fresh basil, chopped
• 3 tbsp olive oil
• 1 white onion, thinly sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, crushed
• 1 tsp cumin
• 1 15 oz can black beans, drained and rinsed
• 1/2 tsp salt

Method

Boil water in a 3 quart sauce pan. Add salt and gradually sprinkle in corn meal, whisking constantly to avoid lumps. Once all cornmeal is in, reduce heat to low. Continue stirring with a wooden spoon. Stir in basil and continue cooking and stirring for 10 minutes. Polenta should be thick, but still smooth. Transfer polenta to a lightly greased, 8 x 8 inch oven dish. Cool in refrigerator for 20 minutes, or longer if more convenient. Heat 1 tbsp of olive oil in skillet over medium heat. Add onions, cover and saute for 5 minutes. Stir in peppers and garlic. Cover and cook an additional 5 minutes. Stir in beans and salt. Cover and keep beans warm over low heat until ready to serve. Preheat oven to broil. Remove polenta from refrigerator and cut into 4 equal squares. Place on a nonstick cookie sheet. Measure 2 tbsp olive oil into a small bowl. Using a pastry brush, brush olive oil onto polenta. Broil on top rack of oven for 5 minutes. Turn polenta over and brush with olive oil. Broil another 5 minutes. Serve immediately topped with sauted onion, peppers and beans.

Notes:

Number of servings: 4

Submitted By: kk1000
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