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Corn Spinach Polenta Triangles, Refried Beans & Mexican Salsa

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.
Course Main Course
Cuisine Mexican
Keywords polenta, refried beans, salsa, spinach, vegan
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Author Choclette

Ingredients

Polenta

  • 150 g polenta
  • 650 ml water
  • pinch sea salt
  • handful spinach (or Swiss chard leaves) - roughly chopped
  • 1 small red chilli - deseeded and finely chopped
  • 100 g sweetcorn (fresh, frozen or tinned)
  • 1 tbsp olive oil.

Refried beans

  • 1 tbsp olive oil
  • 4 cloves garlic (I used fresh garlic)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp oregano
  • 200 g dried black beans or 2 tins
  • salt & pepper to taste
  • 100 ml water
  • 4 squares dark chilli chocolate (15g)
  • a few sprigs of fresh coriander leaves (cilantro) - roughly chopped
  • 100 g feta cheese crumbled (optional)

Salsa

  • ¼ cucumber - cubed into 1 cm pieces
  • 4 ripe tomatoes - cubed into 1 cm pieces
  • 4 spring onions - sliced
  • 1 avocado - peeled , destoned and cubed into 1 cm pieces
  • a few sprigs of fresh coriander leaves (cilantro) - roughly chopped
  • 1 lime - juiced

Instructions

Polenta

  1. 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.
  2. Add the spinach, corn and chilli and keep stirring.
  3. Keep it just simmering and continue to stir for about five minutes or until the mixture is thick and no longer looks grainy.
  4. Pour into a 20 or 22 cm sq mould or oiled tin and leave for an hour or so to cool and set.
  5. Cut into 8 triangles.
  6. Fry over medium heat in olive oil for 4 minutes or so. Turn and fry the other side.

Refried beans

  1. 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.
  2. Simmer for a couple of minutes. Turn off the heat and add the chocolate.
  3. Mash roughly with a potato masher and turn out into a bowl.
  4. Scatter with the coriander leaves and feta if using.

Salsa

  1. Combine all the ingredients in a bowl and stir. Leave for 10 minutes for the flavours to marinade.
  2. Serve with lime wedges & sour cream if liked.

Recipe Notes

Polenta needs at least an hour to cool and set before frying.
Quantities can easily be scaled up or down as required.