I had a great time cooking (and eating) my little improvised dinner. I'm a college student, so I have a tendency to throw whatever it is I have together. It was tasty tonight!
I made polenta a few days ago. Quick'n'easy, the recipe is on the back of the cornmeal bag. To give it some color, I stirred in some red pepper flakes.
Black Beans (amounts should be adjusted according to personal tastes, serves 1-2 people)
1/4 cup chopped onion
1 & 1/2 cloves garlic
1 can black beans
3 tsp. red pepper flakes
dash of chili powder
1 tbs. olive oil
citrus zest and/or juice
First, I sauteed the onions and garlic in the olive oil. Then I added the red pepper, chili powder and black beans. I let it simmer and reduce for a while, then I removed about 1/4 cup of beans, mashed them, and stirred them back in, which made the beans thick and delicious. I tasted it, added some salt and pepper, and decided it need some lime, but the only citrus I had was grapefruit. I used it anyway! Grapefruit zest was unusual but delicious with the spicy chili flavor. I decided to top the beans with a cold "salsa" that I made by chopping up tomatoes, onions, and garlic. The smooth polenta with the spicy beans and the cool tomatoes layered on my spoon was heaven! I would recommend putting the chilled tomato mixture on the side so that it doesn't heat up too quickly.