Mexican Polenta Bowl
This recipe comes from Dr. Mary Wendt and Tess Challis' Get Waisted, a fabulous and sassy guide to losing weight the healthy way, without dieting or beating yourself up. This dish combines the smooth and creamy polenta with some hearty organic black beans, layered with tomatoes, avocado, cilantro, jalepeno pepper, lime juice and green onion. We use organic, non-GMO certified polenta from Argentina for the creamiest, most delicious polenta you've ever tasted. So if you're a fan of Mexican food, you'll want to give this one a try!
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- 1 cup dry polenta
- 1 jalapeño pepper
- 3 cloves garlic, peeled
- 1 avocado
- 1 can black beans
- 1 pint cherry tomatoes
- 1/2 cup green onions
- 1/2 cup fresh cilantro
- 1 lime
- 4 tablespoons nutritional yeast
- 1 teaspoon salt*
- 4 cups water*
- * not included
PREP: Rinse and dry all produce. Mince the garlic, chop the tomatoes, green onions, and cilantro. Slice the jalapeño in half lengthwise, remove the seeds and membrane, finely dice and set aside. Peel the avocado, remove the pit, cube and set aside. Drain and rinse the black beans. Cut the lime in half and juice into a small bowl.
Add 4 cups of water to a large pot, over high heat and boil.
While waiting for the water to boil, combine the polenta, nutritional yeast, salt, and garlic in a medium mixing bowl.
Once the water is hot, slowly whisk in the polenta mixture. Continue to stir the mixture as the water comes to a boil. Once boiling, reduce the heat to low continuing to whisk the polenta until water is absorbed and it has thickened, about 3 to 5 minutes.
Once cooked through, spoon the polenta into bowls. Top polenta with tomatoes, beans, green onions, cilantro and avocado. Add in as much jalapeño as desired based on your affinity for spice.
Drizzle lime juice on top, serve warm and enjoy!