Monday, August 2, 2010

Tomato-Bean topped Polenta Circles with Lime-Buttered Corn

Here's another great way to use up those garden fresh tomatoes growing in your garden. Ours usually don't last very long, since we like to just pick them off the vine and eat them right away. 
This meal came about when I needed to clean out my fridge, and had 1 cup of pinto beans needing to be used. Ever have those mother cubbard days? I wanted to make a meal with the items pictured below, and this is what I came up with. It was YUM too! We used to eat polenta ALL the time, and actually avoided it for a time being because of it's frequent use. Hope you enjoy this meal as much as we did!

Polenta Recipe
Serves: 4 Prep: 5 minutes Cooking Time:  30 minutes
2-3 TB olive oil
8 slices of polenta, cut into circles (1" thick)
1 cup cherry tomatoes, halved
1 cup pinto and/or kidney beans (1/2 15oz can)
1/2 cup salsa, I used peach-mango salsa
1/2 cup your favorite cheese (we used gruyere)
salt and pepper to taste

1. Turn on BBQ to medium high.
2. Brush olive oil on to both sides of polenta circles. Place on BBQ, and cook for 2-3 minutes on each side.
2. In a large nonstick skillet, that has been sprayed with cooking spray, add tomatoes, beans and salsa. Cook for 5 minutes until tomatoes are soft but not falling apart. Season with salt and pepper. 
 Pour into a medium sized bowl. Wipe skillet clean with a paper towel.
3.With the same skillet over medium heat add polenta slices. Carefully place tomato bean mixture on top of each polenta circle. Sprinkle each one with cheese.  Cover with lid and cook for 3-5 minutes until cheese has melted.

Lime-Buttered Corn Recipe 

4 ears of corn, keep husks on (we used 2 ears since that's all we had, I just cut it into thirds after cooking it)
2 TB butter, unsalted and melted
1 lime, zested
1/4 tsp salt
(see Change it Up below if you like a little spice)

1. Heat BBQ to medium-high heat. Place corn on the BBQ keeping husks on. Cook for 10-15 minutes until corn is softer and husks have darkened. 
2. Microwave butter in a small bowl until it has melted, about 30 sec-1 minute. Add lime zest and salt. Pour over warmed corn and serve with polenta.


Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~BBQ corn ahead of time, then just reheat in microwave when ready to serve.

~Cut polenta circles ahead of time, and keep refrigerated.


Who likes to CHANGE IT UP? 

~Instead of tomatoes, try red bell pepper.
~Replace your favorite beans in the recipe.  
~Use cooked quinoa instead or in addition to beans 
~Add ground meat, and leave out the beans
~Sprinkle 1/2 tsp chipotle chili powder to lime-butter concoction

No comments:


Related Posts with Thumbnails