These ranchera polenta bowls are so easy to put together on a busy night and taste so fresh, they are perfect for either a casual dinner or even breakfast or brunch – add a fried egg on top and done!
I started out with two great time-savers – canned organic chili beans and a refrigerated tube of organic sun-dried tomato polenta.
Slice the polenta into 1/2″ – 1″ cubes and saute with olive oil and Frontier chili powder with garlic, cumin and oregano
When the polenta is getting crispy, add the drained can of chili beans, heat through. Add additional salt and pepper to taste.
Combine the salsa ingredients in your food processor or blender
Process to a chunky consistency
Place a scoop of the polenta and beans in a bowl with some salsa. Garnish with avocado, sliced radishes, limes and cilantro. Dig in!
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