30 Min
very easy
4 People
Rating starstarstarstarstar
Triangles of cheesy polenta, topped with Mexican beans cooked with kale and tomatoes. Served with a fresh avocado salsa.
1. Set oven to 220ÂșC. Bring a saucepan with 1L of water to the boil. Gradually whisk in polenta and cook to desired consistency. Stir through 2 tsp of spice mix and 2 tbsp butter.

2. Line a baking tray and spread polenta to a 1-2 cm thickness. Top with grated parmesan and bake for 15-20 minutes, or until golden and crunchy on the top.

3. Heat a frypan with 1 tbsp oil over medium heat. Slice and cook onion for 2 minutes. Halve cherry tomatoes and thinly slice kale leaves. Add to pan with 2 crushed garlic cloves, 2 tbsp tomato paste and remaining spice mix. Cook for 2-3 minutes, or until fragrant.

4. Drain and add beans. Stir to combine, add 1 cup water and leave to simmer for 10 minutes. Season to taste with salt and pepper.

5. Dice avocado and cucumber. Remove corn from the cob. Combine with lemon juice, 1/2 tbsp olive oil, 1/2 tsp chilli flakes and season with salt and pepper.

6. Slice polenta into triangles and serve with Mexican beans topped with salsa.

Polenta can also be served soft if preferred.
polenta 1/2 packet
butter 2tbsp
Mexican spice mix 1 packet

parmesan cheese 1/2 block

red onion 1/2
garlic 2 cloves
tomato paste 2tbsp

cherry tomatoes 1 punnet
kale 1/2 bunch
black beans 400g
kidney beans 400g

avocado 1
lebanese cucumber 1
corn cob 1
lemon 1/2
chilli flakes 1/2tsp