11 15- oz.
can black beans, rinsed and drained (1½ cups)
purchased pico de gallo
avocado, halved, seeded, peeled, and sliced
finely chopped fresh cilantro
jalapeño pepper, seeded and finely chopped (optional)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.
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).
The only thing missing might be the pre-made polenta (yes, the stuff in the tube) and a jar of kalamata olives (but I find that a lot of people seem to have a jar of these things tucked away just in case - that just in case time is now)
These taco bowls are one of the best easy weeknight dinner recipes you’ll ever make. These taco bowls feature rice on the bottom, but you can make them even healthier by placing quinoa under your taco mixture
To be included for sure this year is this grilled polenta salad with burrata. While the polenta is cooling down, you’ll toss together the tomatoes, red onion, capers, and basil in a simple vinaigrette dressing and let that sit so you can get your grill ready