This is a great variation on my recipe for goat cheese polenta with roasted veggies and fried egg. I was in the mood for Mexican food for dinner, but I didn't have any tortillas in the house. So, I figured polenta might be a good substitute. I was right - it made a perfect base for refried beans, roasted vegetables, salsa, and Cheddar cheese. You can also use any other ingredients you'd normally put in your tacos - perhaps grilled chicken or seasoned ground beef if you want to take this in a non-vegetarian route. This dish is comfort in a bowl, and really easy to pull together for any number of servings.
Mexican Polenta Bowl
Serves 1, but easily multiplied
1/2 small bell pepper, chopped into bite-sized pieces
1/2 small summer squash, chopped into bite-sized chunks
1 large slice from a sweet onion, chopped into bite-sized pieces
Aleppo pepper salt (or salt and pepper, or salt and red pepper flakes)
1/4 cup polenta
1/2 cup milk
Salt and pepper
1/2 T butter
1/4 cup refried beans, heated through
1. Preheat the oven to 400 degrees. Toss the peppers, squash, and onion with the oil and Aleppo pepper salt. Spread in an even layer on a foil-lined baking sheet, and roast until softened and slightly charred, stirring occasionally.
2. Meanwhile, cook the polenta. Place the polenta in a small, nonstick saucepan along with the milk and season with salt and pepper. Bring to a boil, and then lower heat to a low simmer, stirring often. Add additional water as needed to keep the polenta relatively loose, and cook until softened. Stir in 1/2 T butter until melted.
3. Scrape the polenta into a bowl. Top with the refried beans, and then the roasted vegetables. Top with grated cheese and/or thin slices of cheese, and a few spoonfuls of salsa.