Cilantro Polenta & Bean Salsa
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 4 Servings
Serve with a side salad. This is a Vegan Recipe
  • 1 cup of polenta (quick cooking is fine)
  • ⅓cup fresh cilantro, finely chopped
  • 3 tbsp olive oil
  • 8 green onions, chopped
  • 2 cups of red beans, drained & rinsed
  • 3 large ripe tomatoes, seeded & chopped
  • 2 jalepeno peppers, minced
  • 1 garlic clove, minced
  • 2 tbsp lime juice
  • Salt & Pepper to taste
  1. In a large saucepan boil 3½ cups of water.
  2. Reduce heat to low and add in 1 tsp salt and whisk in polenta.
  3. If using quick cooking polenta add in 2 tbsp of cilantro and 1 tbsp of olive oil.
  4. If not using quick cooking polenta, continue to cook for another 30 minutes, stirring frequently so as to avoid lumps. Add in the same cilantro & oil when done.
  5. Pour polenta in 8x8 baking dish that has been lightly oiled and refrigerate for 30 minutes.
  6. In a large bowl combine tomatoes, jalepenos, 4 green onions, garlic, lime juice, and the remaining cilantro (1/4 cup).
  7. Combine and add salt & pepper to taste. Refrigerate.
  8. Preheat oven to 375 degrees F. and cut polenta into 4 squares.
  9. Place on a lightly oiled baking sheet and brush tops with 1 tbsp of olive oil.
  10. Bake for 30-minutes or until lightly browned.
  11. Heat remaining tablespoon of olive oil over medium heat in a pan.
  12. Add in last of green onions, beans, and salsa.
  13. Simmer mixture over low heat and season with salt & pepper to taste.
  14. Top bean salsa over hot polenta and serve.
Recipe by Cook Eat Delicious! at