Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Ingredients
- black beans: 1 can (15 ounce can, drained)
- Roma tomato: 1 piece (diced)
- red onion: 0.25 cup (diced)
- jalapeño pepper: 1 piece (minced)
- cilantro: 2 Tbsp (chopped)
- ½ tablespoons lime juice: 1 piece
- salt: 1 tsp
- tube polenta, cut into 1/2-inch rounds: 1 piece (16 ounce)
- olive oil: 2 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
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Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
