Mexican polenta
This recipe for Mexican polenta is made with creamy, cheesy polenta that is topped with Mexican-inspired pinto beans. The flavorful pinto beans are cooked with onions, jalapenos, garlic, cumin, oregano, and lime juice.
Servings: 4 people
Ingredients
Polenta
- 3/4 cup polenta (dried)
- 3 1/2 cups water
- 2 cups sharp cheddar (plus up to 1/2 cup more for extra cheesy polenta)
- 2 bullion cubes (or enough to make 4 cups of broth)
- 1/2 tsp salt (plus more to taste)
Pinto beans
- 1 can pinto beans
- 1/2 onion
- 2 cloves garlic
- 1 jalapeno
- 1 tbsp vegetable oil
- 1 tsp lime juice
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp salt
Instructions
Polenta
- Combine the salt, bouillon, and water in a medium sized pot. Heat the pot over high heat until the water boils.
- Stir the polenta into the water then reduce the heat to low or medium low. Simmer the polenta for 45 minutes. Stir the polenta every 5 - 7 minutes to ensure it does not get stuck to the bottom of the pot.
Pinto beans
- Dice the onion and jalapeño into small pieces. Mince the garlic.
- Heat the vegetable oil over medium heat in a large pan. Add the onions and salt. Cook the onions for 10 - 15 minutes until they lightly brown. Stir occasionally.
- When the onions are just about done cooking, add the jalapeno and garlic. Cook the vegetables for an additional 1 - 2 minutes.
- Add the spices and beans to the pan and reduce the heat to low. Cook the beans until the polenta is done cooking.If the beans start to dry out, you can add a few tablespoons of water to the pan.
- Stir the lime juice into the beans before serving.
Mexican polenta
- When the polenta is done cooking, remove it from the heat and stir in the cheese. Continue to stir until the cheese is fully incorporated.
- Top the polenta with beans and serve.