Cheesy Polenta Bowl with Pinto Beans, Pico de Gallo Salad & Avocado

[Sincerely-Food-Chef]

Ingredients

• 1 avocado
• ½ (8 oz) block cheddar cheese
• 48 fl oz chicken or vegetable broth
• 1 small bunch cilantro
• 2 cloves garlic
• 1 pint grape tomatoes
• 1 jalapeño pepper
• 1 lime
• 1 orange bell pepper
• 2 (15 oz) cans pinto beans
• 1 ½ cups polenta (cornmeal)
• 1 bunch radish
• 2 shallots
• black pepper
• cumin, ground
• extra virgin olive oil
• paprika
• salt

Instructions

1. In a medium saucepan, bring broth to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated into the broth. Cover and cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.
   • 48 fl oz (6 cups) chicken or vegetable broth
   • 1 ½ cups polenta (cornmeal)
2. Meanwhile, wash and dry the fresh produce.
   • 1 lime
   • 1 jalapeño pepper
   • 1 orange bell pepper
   • 1 pint grape tomatoes
   • 1 bunch radish
   • 1 small bunch cilantro
   • 1 avocado
3. Juice lime into a medium bowl. Add oil, salt, and pepper; whisk to combine the dressing.
   • 4 tsp extra virgin olive oil
   • ½ tsp salt
   • ¼ tsp black pepper
4. Peel and mince garlic. Peel, halve, and thinly slice shallots into half-moons; add both to the bowl with the dressing.
   • 2 cloves garlic
   • 2 shallots
5. Halve jalapeño pepper lengthwise; seed and remove ribs with a spoon. Slice crosswise into thin half-moons; add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
6. Trim, seed, and medium dice bell pepper; add to the bowl.
7. Halve tomatoes and add to the bowl. Trim, halve, and slice radishes into thin half-moons. Add both to the bowl.
8. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the salad; set aside.
9. Preheat a skillet over medium heat.
10. While the skillet heats up, drain and rinse beans in a colander.
    • 2 (15 oz) cans pinto beans
11. Once the skillet is hot, add oil and swirl to coat the bottom. Add beans and spices to the skillet; cook, stirring occasionally, until beans are warmed through, 2-3 minutes. Cover and remove from heat.
    • 2 tsp extra virgin olive oil
    • ½ tsp cumin, ground
    • ½ tsp paprika
    • ¼ tsp salt
    • ¼ tsp black pepper
12. While the beans are cooking, coarsely grate the cheese.
    • ½ (8 oz) block cheddar cheese
13. Add cheese, salt, and pepper to the polenta and stir to combine; if the polenta is too firm, add hot water, 1 tablespoon at a time, until you reach a desired consistency. Cover and remove from heat.
    • ½ tsp salt
    • ½ tsp black pepper
14. Halve and pit the avocado. Slice thinly while still in skin, then scoop out with a spoon.
15. To serve, divide polenta, beans, and salad between bowls. Top with avocado and enjoy!