Prepared logs of organic polenta are now readily available eerywhere and make this meal ready for the table in less than 30 minutes. If, however, you want to make your own polenta, simply cook it and cool it on a baking sheet spread to about 1-inch thick. Once cooled, slice as needed.
The polenta roll (or log) is sliced and sauteed lightly. It is then topped with a combination of black beans, pinto beans, fire-roasted tomatoes and vegan cheese. Because vegan cheese melts easier on the stove-top than in the oven, there is no need to bake this dish and thus makes it even speedier.
The beans are a bit spicy and a bit piquant. Add some vegan sour cream, salsa fresca, cilantro and more fresno pepper, if you wish.
This meal was a hit with the family and the cook. Not much beats a quick, easy meal that also happens to be delicious.
And if you need a fast and equally fabulous Salsa Fresca recipe, there is one in my upcoming cookbook, Everyday Vegan Eats, which hits bookstores in a matter of weeks!
If you haven't entered, yet, to win Robin Robertson's updated Vegan Planet cookbook, your days are few, so get to it!
I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.
I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.
