Black bean mexican polenta topped with tomatillo sauce & roasted corn, pineapple and avocado salad accompanied with roasted cauliflower with a red chile glaze

black bean polenta with corn, fresh tomatillo sauce, roasted cauliflower, and mango pineapple roasted tomato avocado salsa

The many components to this recipe may seem daunting, but are simple and make this dish flavorful and super fresh or as I like to say, supa fresh.

Stuff you need:

Polenta

1 cup Corn Meal
4 cups vegetable stock or water
5 mushrooms
1/2 can Black Beans (or 3/4 cup soaked black beans)
1/2 red onion
4 cloves garlic
Salt & Pepper
1 tsp cayenne

Bring 4 cups of water or stock to boil. Reduce heat and slowly whisk in 1 cup/150g of coarse polenta(cornmeal). Continue whisking 5 minutes. Replace whisk with a wooden spoon and stir until spoon can stand and polenta comes away from sides of pan. Stir in 2 tablespoons of softened earth balance and season with salt, pepper & cayenne.

Sauté onion, garlic, mushroom and black bean in separate pan in olive oil. Add to polenta mixture while it is still cooking. Let the polenta simmer while you prepare the rest of your meal.

Salad and Roasted Vegetables

2 ears roasted corn, removed from ear
1/2 pineapple, cubed
1 head cauliflower, chopped
1/2 cup red chile sauce (or salsa)
1/4 cup white vinegar (or apple cider vinegar)
1 avocado, diced
1 tomato, diced
1 mango, diced
Pinch cayenne
1 red onion, diced
salt & pepper

7 cherry tomatoes
1 bunch cilantro
5 mushrooms
4 cloves garlic
some lettuce for garnish

Tomatillo Sauce

4 tomatillos diced
2 tomatoes diced
1/2 onion
5 mushrooms
2 tbs earth balance
3 cloves garlic

Sauté mushroom, garlic, and onion in earth balance until translucent. Add onions and tomatillos. Simmer until sauce like texture is acquired. If needed add salt, pepper & cayenne.

Enjoy! Comment!

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