Deconstructed Tamale

Polenta reminds me of my childhood breakfasts of grits at grandmother Callie's house in Louisiana. I decided to turn my polenta into something reminiscent of my Texas upbringing. This is a mix between a taco and a deconstructed tamale. The seasoned "cheesy"polenta is topped with black or pinto beans and taco toppings. I can't decide if I like the polenta best straight from the stove as a soft cheesy bottom layer or as a firm cheesy round that is sliced and sautéed/grilled. If I have time, I opt for the latter and make the polenta the day before so all I have to do is slice it and throw it on a non stick skillet to heat it up. I like to make this dish when I have left over beans to give them a fresh look.

Also, I was too lazy to make a guacamole and a spicy cilantro sauce, but both would be excellent additions.

Ingredients:

• Pot of home cooked black beans using your favorite family recipe or Gmas Pinto Beans or Gma's black beans (coming soon).

• Cheesy polenta (recipe below)

• Tomato salsa or fresh chopped tomatoes

• Guacamole or sliced avocado

• Other garnishes: chopped onion, cilantro, hot sauce, lime wedges, etc.

Cheesy Polenta

• 1/2 cup polenta (I used Bob's Red Mill)

• 1 cup vegetable broth

• 1 cup plant milk

• 2 tbsp nutritional yeast

• 1/4 cup chopped onion

• 1/8-1/4 cup canned green chilis (amount depends on how spicy you like it)

• 1/2 cup corn (I use frozen)

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• Optional: cayenne powder

• Salt and pepper to taste

Instructions:

1. Make Gmas pinto beans or your own recipe for either black or pinto beans. You may also use leftovers.

2. Sauté onions and green chili until onion is wilted.

3. Add corn and sauté a minute or two more.

4. Add the liquid (veggie broth and plant milk) and turn up the heat.

5. When the liquid begins to bubble, add the polenta in a steady stream whisking as you do.

6. Turn heat down to a simmer and cook for 10 minutes, whisking from time to time.

7. After 10 minutes, add the nutritional yeast and the spices and cook for another 5-10 minutes.

8. If serving soft polenta, scoop a portion of the polenta onto a plate and top with beans and other taco fixings.

9. If serving firm polenta squares/rounds, pour soft polenta into a container of your choice (square or round). Place in fridge for a few hours to cool and firm up (I make mine the day before and refridgerate overnight). Slice the polenta into squares and heat them on a non stick skillet or grill pan sprayed with olive oil. See process below.