Polenta Cake with Chili Bean Salsa

This is another variation of the regular polenta.... and this is another easy and delicious dish to get ready in minutes!


For the polenta:

Prepare polenta according to package instructions. Or heat 2 cups of boiling water to 1 cup of polenta.

Add more polenta or water depending on the consistency. Stir well until well cooked.


For the chili bean salsa:

  • 1 TB olive oil
  • 1 red onion
  • 4 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 16 oz. can red kidney beans, rinsed and drained
  • 16 oz. can crushed tomatoes
  • 1 sweet pepper, diced
  • 1/2 cup cilantro leaves
Preheat the oven to 400F. Lightly grease a 12 x10 inch oven pan. 

Spread the polenta into the pan and bake for about 20 minutes.

In the meantime, make the salsa. Heat the oil in a saucepan and cook the onion for 3-4 minutes. Add the garlic and spices and cook for 1 minute. Add the beans, tomatoes, and pepper. Cook for for a few more minutes. Season with the cilantro.

Cut the polenta in triangles topped with the salsa.

Serves: 6

Polenta Cake with Chili Bean Salsa

Polenta Cake with Chili Bean Salsa