11 15- oz.
can black beans, rinsed and drained (1½ cups)
11 cup
purchased pico de gallo
11 small
avocado, halved, seeded, peeled, and sliced
12 tablespoons
finely chopped fresh cilantro
11 fresh
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.
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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
Combine salsa and sour cream in a large bowl. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes
One of my favorite foods in the whole world is polenta. In fact, I haven't tried a recipe with polenta that I haven't liked, including this Polenta Pizza With Tomatoes and Mushrooms
Super Bowl is this coming Sunday, and while many of you will watch the game and root for your favorite team, I'll be watching for the great commercial breaks - my favorite part of the big event
Share here. 000000. Perfect Cookies for any Event. This is the season for holiday parties and festivities. Every time I turn around I’m baking something for an activity for my kids or for the church
With the Super Bowl coming up soon, I decided to work on my buffet menu. My fella would definitely want the usual buffalo wings, sausage & peppers, pizza, and brownies
Bento for those who does not know is a term for defining a packed meal (home or takeaway) in Japanese cuisine, similar to “Baon” in Philippines, “Dosirak” in Korea or “Biandang” in Taiwan
To lighten things up a bit, I made deconstructed burrito bowls, sans tortilla, for today’s post. Since I put lettuce in these bowls, I’m considering them almost a salad
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
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