Mexican food is far beyond my favorite kind of food!
Authentic Mexican food has an unmistakable flavor. Mexican cuisine is based on local ingredients, cultivated since Aztec times, such as corn, beans, and hot chili peppers. These eventually merged with the diet imposed by the Spaniards during the Conquistador period (the Spaniards are the ones who introduced the consumption of meat from domesticated animals in Mexico and cheeses) and formed what today called Mexican food is.
Polenta is rich in minerals, vitamins, and nutrients that the body needs to function normally. Corn is the main reason why polenta is considered to be so healthy. Like rice and wheat, corn provides the body with the energy needed to function correctly and is abundant in folate, vitamin B6, vitamin C, and vitamin E, thiamine, riboflavin, and niacin.
In addition, maize provides a higher concentration of phosphorus, magnesium, zinc, potassium, copper, selenium, and manganese.
The polenta cakes are made from black beans and are a perfect vegetarian meal. Enjoy it as the main component of a balanced dinner, or pair it with a salad or some other roasted vegetables, and you’ll have a healthy lunch.
Bean Polenta Cakes with Sides
- a slow cooker
- a baking tray
- parchment paper
- a medium-sized bowl
- 2 medium-sized pots
- a whisk
- a rubber spatula
- a muffin tin
Slow Cooker Beans:
- 1 1/2 cup of dry black beans (preferably soaked in water overnight)
- 3 cups of filtered water
- 1 jalapeno (minced)
- 3 garlic cloves
- 1 teaspoon of cumin
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of sea salt
- 1 large plantain
- 1/2 teaspoon of cayenne powder
- 1/2 teaspoon of chili powder
- a pinch of paprika
- a pinch of cumin
- coconut cooking oil spray
- 4 cups of low-sodium vegetable broth
- 1 cup of polenta or yellow cornmeal
- 1 tablespoon of avocado oil
- 1/2 red onion
- 1/4 cup of filtered water
- 1/2 cup of red wine vinegar
- 1 teaspoon of raw honey
- 1/2 medium tomato
- 1/4 onion
- 2 T. of fresh cilantro
- 3 garlic cloves
- 1 jalapeno
- 2 avocados
- 3 or 4 tablespoons of lime juice
- a pinch of cumin
- sea salt and pepper to taste
- Put black beans, water, jalapeno, garlic cloves, cumin, black pepper, and salt in a slow cooker.
- Cook on a high setting for about 8 hours.
- Preheat the oven to 400°F (200°C).
- Line a baking tray with parchment paper and spray with cooking oil.
- Peel the plantain and use a sharp knife to slice it into chips. You can also use a mandoline.
- Spread the chips on prepared parchment paper.
- Bake for about 15 minutes. Then, flip on the other side and bake for an additional 10 minutes. If you notice the chips getting brown quickly, you might have to lower the temperature or reduce the baking time.
- Pour the vegetable broth into a medium pot and bring to a boil.
- Slowly add in the cornmeal or polenta while whisking constantly.
- Reduce the heat to low heat and keep whisking so that the polenta thickens.
- Once it has thickened, cover the pot with a lid and allow it to cook for about 30-40 minutes. Stir the polenta once every 5 to 10 minutes.
- Add in the avocado oil and stir gently to incorporate.
- Prepare a muffin tin and spray it with coconut cooking oil.
- Transfer the polenta to the pan and allow it to sit in the fridge for at least 20 minutes.
- Peel and slice the red onion very thinly.
- Place the onion slices in a small pot together with water, red wine vinegar, and honey.
- Bring the mixture to a boil and then immediately turn off the heat.
- Set aside while you prepare other things.
- Dice the tomato and onion very finely.
- Chop the fresh cilantro and mince the garlic cloves and jalapeno.
- Peel the avocados and dice them roughly. Then transfer them to a bowl and use a fork to mash them into a soft consistency.
- Add in chopped vegetables, lime juice, cumin, salt, and black pepper. Mix well to combine.
- Place polenta cakes on a serving plate and top each with two tablespoons of cooked black beans.
- Complete with pickled red onions and a serving of guacamole with a few plantain chips.
- Enjoy this Mexican fiesta!