Ingredients

• Polenta Cakes:
• 1 1/2 cup coarse cornmeal
• 3 cups water or vegetable stock
• Salt and pepper to taste
• Extra virgin olive oil
• Smashed Black Beans:
• 1 can black beans, rinsed and drained
• 1/2 onion, minced
• 2 clove garlic, minced
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• 1 lemon wedge
• 1/4 cup cilantro, chopped
• Extra virgin olive oil
• Salt and pepper to taste
• Winter Salsa:
• 14 oz diced tomatoes
• 1/2 onion, diced
• 1 clove garlic, minced
• 1/4 lemon or lime
• 1/4 cup cilantro or parsley
• Salt and pepper to taste

Directions

1. Polenta Cakes:

2. ing water to boil in medium pot. Gradually whisk in cornmeal and bring back to boil. Simmer for 5-10 minutes, stirring occasionally, until mixture is very thick and cornmeal tastes cooked. Season with salt and pepper then spread into 8×8 pan. Store in refrigerator or freezer (if you need it to cool quickly-until solid and cooled. When ready to serve, cut into squares and pan fry in oil over medium-high heat for about 4 minutes on each side until crisp. Serves 3.

3. Smashed Black Beans:

4. Saute onion in olive oil until browned, about 6 minutes. Add garlic and herbs and cook for another 2 minutes. Add black beans and lemon and cook until beans are warm. Remove from heat and use the back of a spoon to smash the black beans into a thick and chunky paste. Mix in cilantro, salt, and pepper. Serve immediately or set aside and reheat later. Serve with polenta cakes, tortillas, or as a dip.

5. WINTER SALSA

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