2 - 4 servings
Chef Tom Fraker
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 package Organic Polenta, use Sun-Dried Tomato Polenta, cubed
1 large Maui Onion, minced
1 Jalapeno Chile, seeded and minced
2 teaspoons chili powder
2 teaspoons peeled garlic, minced
2 cups Organic Cherry Tomatoes, halved
1 (11 ounces) container black beans, prepared following the package instructions
In a large sauté pan, heat the oil and melt the butter over medium-high heat.
When hot, add the polenta and cook until golden brown and slightly crisp.
Carefully move the polenta around the pan periodically to help prevent sticking.
Once golden, move the polenta to one side of the pan and add some additional oil.
Next add the onion, jalapeno and chile powder. Sauté until onions are tender, about 6 or 8 minutes.
Stir in the garlic and cook for an additional 2 minutes.
Now mix everything in the pan together and gently add the tomatoes and beans.
Cook until everything is heated through.
I like a little salsa with this dish. Melissa's Salsa Casera is a great tasting choice.