Creamy polenta topped with hearty black beans and leafy spinach.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.04 · €1.01/serving
- Olive oil cooking mistEst. price €0.08–€0.18
- 1 tablespoon of premium extra virgin olive oilEst. price €0.15–€0.40
- 1/4 cup of thinly sliced sun-dried tomatoes packed in oilEst. price €0.60–€1.20
- Freshly ground pepper, to tasteEst. price €0.01–€0.03
- 2 to 3 cloves of fresh garlic, finely minced (crush for maximum flavor)Est. price €0.10–€0.25
- One 15- to 16-ounce can of black beans, thoroughly drained and rinsedEst. price €0.80–€1.60
- Two 18-ounce cylinders of cornmeal polentaEst. price €3.00–€5.50
- 1 teaspoon of aromatic ground cuminEst. price €0.05–€0.12
- 5 to 6 ounces of tender baby spinach leavesEst. price €1.25–€2.50
Steps
- 1Begin by trimming the edges of the polenta tubes and slicing each tube into 12 pieces approximately half an inch thick. Preheat a broad nonstick griddle, generously coated with olive oil cooking spray. Place the polenta slices on the griddle, ensuring even spacing. Cook over medium-high heat until both sides are golden and crispy, which should take around 8 minutes per side.
- 2Begin by heating olive oil in a wide skillet or stir-fry pan. Introduce the garlic into the pan and cook it over low heat for about a minute until it turns a golden hue.
Cultural note
Polenta is a traditional Italian dish made from cornmeal, and black beans are commonly used in Latin American cuisine. This fusion dish brings together flavors and ingredients from both cultures to create a delicious and wholesome meal.
Seasonal note
This dish is great to make year-round as most of the ingredients are pantry items, but you can enhance it with fresh ingredients like sun-dried tomatoes and baby spinach during the summer and fall months.
Health note
Creamy polenta with black beans is a nutritious dish packed with fiber, plant-based protein, and vitamins A and C. The fiber content helps with digestion and can aid in weight management.
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