Black Bean Polenta Cakes With Salsa | Dinner
Updated: Apr 29
All the flavours of the Southwest combine in this colourful confetti polenta loaf. Pan-fry individual slices if you like, or just enjoy it as it is.
1 (15-ounce) can black beans, drained 6 cups water 2 cups cornmeal ½ red or yellow bell pepper, diced small ¾ teaspoon cumin 1 teaspoon chilli powder 1 teaspoon garlic powder ¾ teaspoon oregano ½ teaspoon salt ½ teaspoon black pepper 2 tablespoons vegan margarine Salsa
1. Place black beans in a bowl and mash with a fork until halfway mashed. Set aside. 2. Bring the water to a boil, then slowly add cornmeal, stirring to combine. 3. Reduce heat to low and cook for 10 minutes, stirring frequently and scraping the bottom of the pot to prevent sticking and burning. 4. Add bell pepper, cumin, chilli powder, garlic powder, oregano, salt, and pepper and stir well to combine. Continue to heat, stirring frequently for 8– 10 more minutes. 5. Add vegan margarine and stir well to combine, then add black beans, combining well. 6. Gently press into a lightly greased loaf pan, smoothing the top with the back of a spoon. Chill until firm, at least 1 hour. Reheat, slice, and serve topped with prepared salsa.