Crisp on the outside and soft on the inside, these sweetcorn spinach polenta triangles make a great base for refried black beans. Serve with a zingy Mexican salsa. Keep it plant based or add feta cheese and soured cream if liked.
Bring the water and salt to boil in a large (ish) pan and trickle in the polenta stirring vigorously with a wooden spoon or whisk all the time.
Add the spinach, corn and chilli and keep stirring.
Keep it just simmering and continue to stir for about five minutes or until the mixture is thick and no longer looks grainy.
Pour into a 20 or 22 cm sq mould or oiled tin and leave for an hour or so to cool and set.
Cut into 8 triangles.
Fry over medium heat in olive oil for 4 minutes or so. Turn and fry the other side.
Meanwhile, fry the garlic gently in the oil for a minute or two, then add the cumin and coriander. Fry for a further minute, then add the beans, oregano, seasoning and water.
Simmer for a couple of minutes. Turn off the heat and add the chocolate.
Mash roughly with a potato masher and turn out into a bowl.
Scatter with the coriander leaves and feta if using.
Combine all the ingredients in a bowl and stir. Leave for 10 minutes for the flavours to marinade.
Serve with lime wedges & sour cream if liked.
Polenta needs at least an hour to cool and set before frying.Quantities can easily be scaled up or down as required.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.