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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.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: polenta, refried beans, salsa, spinach, vegan
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

  • 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.

Refried beans

  • 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.

Salsa

  • 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.

Notes

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