Black Beans and Polenta
Indulge in the comforting flavors of this hearty Black Beans and Polenta recipe—a perfect blend of savory and satisfying. Velvety, buttery polenta serves as the ideal base for a rich and flavorful black bean topping, infused with aromatic spices like cumin, paprika, and chili powder. The dish is made complete with vibrant diced tomatoes, fragrant garlic, and a sprinkle of fresh cilantro or parsley for a burst of freshness. With just 40 minutes from start to finish, this recipe offers a quick yet satisfying dinner option that’s suitable for vegetarians and packed with wholesome ingredients. Serve it with a squeeze of lime for a zesty finish, and watch it become an instant family favorite. Perfect for weeknight dinners or cozy gatherings, this dish is simple yet impressive, full of protein, and wonderfully versatile.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 cups cooked black beans
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups water
- 1 cup cornmeal (for polenta)
- 2 tablespoons butter
- 0.5 cup grated parmesan cheese
- 2 tablespoons, chopped fresh cilantro or parsley
- 4 for serving lime wedges
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the black beans, diced tomatoes (including their juice), chili powder, cumin, paprika, salt, and black pepper. Mix well and bring to a simmer. Lower the heat and let it cook gently for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
While the black beans are simmering, bring 4 cups of water to a boil in a medium-sized saucepan. Slowly whisk in the cornmeal to avoid lumps and reduce the heat to low.
Continue stirring the cornmeal mixture frequently as it cooks, around 20 minutes, until it thickens and becomes smooth. Remove from heat and stir in the butter and grated parmesan cheese. Adjust seasoning with additional salt if needed.
To serve, spoon the creamy polenta onto plates or bowls. Top with the spiced black beans.
Garnish with chopped cilantro or parsley and serve with lime wedges on the side for a fresh burst of flavor.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 18.6 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 349 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
