Polenta with spicy beans cake

lunch with garrison
traditional cuisine
Polenta with spicy beans cake
Portions 6
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
15 min
cooking time
0 min
total time
30 min
prep time
15 min
cooking time
0 min
total time
30 min
  • 1 Cup of flour strength
  • 1 teaspoon salt
  • 1 1/2 Instant fine polenta cups
  • 1 Cup grated cheddar cheese
  • 1 teaspoon cumin beans
  • 1 1/4 cups of milk whey
  • 3 little beaten eggs
  • 50g butter
Spicy beans
  • 1 tablespoon oil
  • 1 Purple sliced onion
  • 4 garlic mijados
  • 1 Tin of 425 g of cooked Pinto Beans, rinsed and drained
  • 1 400g of sliced tomatoes Tin
  • 1 red pepper diced
  • 1/2 cup chopped fresh cilantro
  1. Preheat the oven to 200 ° c. Grease a 30 x 25 cm bizcochera and cover it with vellum leaving it protrudes from both sides.
  2. To make the cake, Sift the flour with the salt in a bowl; Add the polenta, the cheese and the cumin, remove everything and make a hole in the Center. Mix liquid ingredients, place on the solids and King move only until blended. Spread this paste on the bizcochera and horn'ela 20 minutes.
  3. While, prepare the sauce. Heat the oil and sauté the onion 3-4 minutes until it is soft. Sauté 1 min garlic and spices and add beans, tomato and pepper. Bring to the boil and cook to a minimum during 10 minutes. Season and put the coriander.
  4. Serve the polenta cut into wedges with beans up immediately.
Recipes easy to https://recetasdecocinafaciles.NET /

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