Polenta with Red Bean Salsa

I got this recipe in a small recipe booklet at least 20 years ago, and its a favorite. I use one poblano pepper instead of a red bell because the flavor is better.

 

Polenta

1 c. yellow cornmeal

4 c. water

1 tsp. salt

 

Salsa

½ c. chopped green pepper

1 15 ½ oz can red beans, rinsed and drained

½ c. chopped onion

¼ tsp. salt

2 tbs. chopped fresh parsley

1 tsp. chopped fresh basil leaves

1 tsp. chopped fresh oregano leaves

½ tsp. finely chopped fresh garlic

1 tbs. olive oil

1 tbs. red wine vinegar

 

Topping

2 tbs. freshly grated Parmesan cheese

 

In a small bowl, stir together the cornmeal and 1 cup of water. In a 2 qt. saucepan, bring the remaining 3 c. water and 1 tsp. salt to a full boil. Reduce the heat to medium high and slowly stir in the cornmeal mixture. Continue cooking, stirring constantly, until the mixture thickens and just comes to a boil. Reduce heat to low and continue cooking, stirring often, until the mixture is very thick, about 8-10 min. Pour into a 9 inch pie plate. Cover and refrigerate until firm, at least 2 hrs.

 

Meanwhile, in a medium bowl, stir together all salsa ingredients and adjust for taste with salt and pepper. Cover and refrigerate at least two hours.

 

Heat broiler. Invert polenta onto a cookie sheet and sprinkle with Parmesan cheese. Broil 4-5 inches from heat until cheese is light brown. Cut into wedges and serve topped with the salsa.

 

If you will not serve the entire polenta round and are only serving smaller portions, remove the pieces you intend to serve, broil them, and keep the remaining polenta refrigerated until you choose to use it.