Loose interpretations of Mexican food are one of our favorite styles of cooking. Not only is it easy, fresh, and quick, but also healthy, filing, and adaptable. By stocking just a few items in your pantry, meals like this can be thrown together any time. We always keep canned beans and tomatoes, onions and garlic, cornmeal, and herbs in the freezer. For this particular recipe we use coarse cornmeal, but polenta and medium cornmeal would work as well. Adding new spices and herbs to the beans can create very different products and keep them from getting repetitive. Salsa can be made in countless ways and we tend to alter our recipe based on the season and what ingredients we have. All aspects of this meal can be made well in advanced and when you are ready to eat, the polenta cakes can be quickly pan fried and the beans reheated. This meal also keeps well in the fridge for several days and the salsa will taste better after sitting a day or two. Enjoy!
Polenta Cakes
1 1/2 cup coarse cornmeal
3 cups water or vegetable stock
Salt and pepper to taste
Extra virgin olive oil
Bring 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 8x8 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.
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
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.
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
Combine all ingredients and mix thoroughly. Allow to sit in fridge for flavors to develop. Best if served at least 1 hour after making.
