Name: Cheesy Polenta Bowl with Pinto Beans, Pico de Gallo Salad & Avocado
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ avocados; ¾ (227 g) block cheddar cheese; 2129 ml chicken or vegetable broth; 1 small bunch cilantro; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ jalapeño peppers; 1 ½ limes; 1 ½ orange bell peppers; 3 (398 ml) cans pinto beans; 2 ¼ cups polenta (cornmeal); 1 ½ bunches radish; ½ medium red onion; black pepper; cumin, ground; extra virgin olive oil; paprika; salt

Cheesy Polenta Bowl with Pinto Beans, Pico de Gallo Salad & AvocadoCheesy Polenta Bowl with Pinto Beans, Pico de Gallo Salad & Avocado — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ avocados

¾ (227 g) block cheddar cheese

2129 ml chicken or vegetable broth

1 small bunch cilantro

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ jalapeño peppers

1 ½ limes

1 ½ orange bell peppers

3 (398 ml) cans pinto beans

2 ¼ cups polenta (cornmeal)

1 ½ bunches radish

½ medium red onion

black pepper

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

In a large pot, bring broth to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated into the broth. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, wash and dry the fresh produce.

Juice limes into a large bowl. Add oil, salt, and pepper; whisk to combine the dressing.

Peel and mince garlic. Peel, halve, and thinly slice onion into half-moons; add both to the bowl with the dressing.

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Slice crosswise into thin half-moons; add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim, seed, and medium dice bell peppers; add to the bowl.

Halve tomatoes and add to the bowl. Trim, halve, and slice radishes into thin half-moons. Add both to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the salad; set aside.

Preheat a large skillet over medium heat.

While the skillet heats up, drain and rinse beans in a colander.

Once the skillet is hot, add oil and swirl to coat the bottom. Add beans and spices to the skillet; cook, stirring occasionally, until beans are warmed through, 2-3 minutes. Cover and remove from heat.

While the beans are cooking, coarsely grate the cheese.

Add cheese, salt, and pepper to the polenta and stir to combine; if the polenta is too firm, add hot water, a few tablespoons at a time, until you reach a desired consistency. Cover and remove from heat.

Halve and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon.

To serve, divide polenta, beans, and salad between bowls. Top with avocado and enjoy!

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