Ingredients
4 cup water
2 vegetable or chicken stock cubes
1 cup corse polenta
1 tbsp. fresh ground rosemary
fresh ground pepper to taste
1/2 cup shredded Kashkaval (or any comparable shredded cheese)
1 tbsp. olive oil
1 diced tomato
1 sliced avocado
1/4 cup salsa verde (optional)
1 can black beans (optional)
Preparation
Bring water to rolling boil with stock cubes. Sift in polenta while stirring continuously. Mix in rosemary and pepper. Reduce to simmer for 10 minutes. Mix in 1/4 cup shredded cheese.
Hot (immediately): Let polenta cool for 5 minutes. In separate sauce pan, heat black beans. Serve polenta into 3-4 bowls. go to finishing directions
Cold (wait a few hours): Spread poloenta into oiled 9x13 baking pan, cover. Place in refrigerator for 2 hours, till fully cooled.
When cooled, slice polenta on the diagonal to make 12 diamond-shaped squares. Heat I tbls. olive oil in sautee pan. When oil is hot, place polenta slices in pan, brown on both sides till cooked through. Heat black beans in sauce pan until cooked, 5-7 minutes. Move polenta to 3-4 plates when browned and crispy. go to finishing directions
Finishing (hot or cold): Sprinkle half of remaining cheese on to polenta. Pour black beans evenly over polenta. Add remaining cheese, diced tomatoe, and avocado. Pour salsa verde over dish. Serve.
