Tex-Mex Polenta Bowls

Tex-Mex Polenta Bowls

A hint of cumin and sea salt dial up the flavor of a simple polenta porridge. Black beans and avocado add extra heartiness. Tex-Mex toppings make it a well-rounded savory breakfast or anytime meal.

This nourishing, comforting bowl features warming spices, creamy polenta, and black beans for extra heartiness.

Ingredients:

• 1 cup dry polenta
• 1 teaspoon ground cumin
• Sea salt, to taste
• 1 15-oz. can black beans, rinsed and drained (1½ cups)
• 1 cup purchased pico de gallo
• 1 small avocado, halved, seeded, peeled, and sliced
• 2 tablespoons finely chopped fresh cilantro
• 1 fresh jalapeño pepper, seeded and finely chopped (optional)

Instructions:

1. 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.
2. In 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).

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