Cheesy Mexican Polenta Bowl (15 min meal)

I didn’t really discover the beauty of polenta until I was in grad school when I went down to visit my friend in NC and had grits for the first time. OMG it was amazing! They really know what they’re doing down there. After doing a little research I quickly realized the closest thing I was going to get to grits in Philly was polenta. Thus started the Great Polenta Obsession of 2011. I had polenta almost every other day for lunch or dinner. It was the perfect broke grad student meal because it was cheap and you could flavor it to match any mood. I could make it Indian, Italian or Mexican just with a few changes. It also helped that it took literally 15 minutes to make. This meal is perfect for a rainy (or snowy) cold night in. Creamy, cheesy polenta is the ideal comfort food. Plus this recipe  is great for families since each person can add their choice of toppings to their bowl. Everyone’s happy, fed, and warm in less than 15 minutes! Give it a try!

Cheesy Mexican Polenta

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• Total Time: 15 minutes
• Yield: 4 bowls 1x

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Ingredients

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• 1 cup instant polenta or cornmeal
• 3 cups vegetable stock
• 1 tbsp taco seasoning
• 3/4 cup cheddar cheese
• 1 avocado,diced
• 1 medium tomato, diced
• 1 14-ounce can black beans, rinsed and drained
• 1/2 small red onion, diced
• 2 scallions, sliced
• 4 tbsp cilantro
• salsa or hot sauce to your taste

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Instructions

1. In a saucepan, bring stock and polenta/cornmeal to a boil. Stir frequently to get rid of any lumps. Lower heat to a simmer and cook 10 minutes, stirring regularly, until it thickens.
2. Stir in cheese, taco seasoning, salt and pepper to taste into polenta. Give the polenta good stir and make sure there are no lumps!
3. Spoon polenta equally into 4 bowls and top with avocado, tomato, black beans,scallions, cilantro and salsa/hot sauce. Enjoy!

Notes

P.S You can make this vegan by using vegan cheese!

• Prep Time: 5 minutes
• Cook Time: 10 minutes

Nutrition

• Serving Size: 4

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