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Polenta Topped with SPAM® and Black Bean Salsa
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Ingredients

  • 1 15-ounce can black beans, drained and rinsed
  • 1 12-ounce can SPAM® Classic
  • 1 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup green onions, chopped
  • 5 cloves garlic, minced and divided
  • 1 1/4 teaspoons ground cumin, divided
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon mayonnaise
  • 1 medium onion
  • 2 roasted red bell peppers
  • 2 packages refrigerated polenta
  • 2 Roma tomatoes, seeded and diced
  • 1/2 cup shredded Monterey Jack cheese
  • 1 small red bell pepper, chopped

Directions Launch Kitchen View

  1. 1

    Heat oven to 350°F. Lightly coat baking sheet with cooking spray.

  2. 2

    In large bowl, combine beans, tomatoes, chopped bell pepper, 1 clove garlic, the green onions, cilantro, hot sauce, 1/4 teaspoon cumin, juice of 1 lime, salt and black pepper; mix well. Cover; refrigerate until serving time.

  3. 3

    In food processor bowl, combine SPAM® Classic, remaining 4 cloves garlic, the onion, roasted peppers, mayonnaise, remaining 1 teaspoon lime juice and 1 teaspoon cumin and the chili powder; process until smooth.

  4. 4

    Slice polenta into 1/2-inch rounds; place on baking sheet. Bake 15 to 20 minutes or until golden brown and slightly crisp.

  5. 5

    Remove polenta from oven; top with about 1 tablespoon SPAM® mixture.

  6. 6

    Adjust oven to broil. Sprinkle polenta with cheese. Broil 2 minutes or until golden brown and cheese is melted. Serve polenta hot with black bean salsa.

Comments

Polenta Topped with SPAM® and Black Bean Salsa

16 Yums Comments
Total Time: More than 1 hour Makes: 8+ servings
Historically, the corn-based meal polenta was considered to be peasant food. Gastronomically, when topped off with some royally tasty SPAM® Classic, polenta's a dish fit for a king.
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Ingredients

  • 1 15-ounce can black beans, drained and rinsed
  • 1 12-ounce can SPAM® Classic
  • 1 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup green onions, chopped
  • 5 cloves garlic, minced and divided
  • 1 1/4 teaspoons ground cumin, divided
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon mayonnaise
  • 1 medium onion
  • 2 roasted red bell peppers
  • 2 packages refrigerated polenta
  • 2 Roma tomatoes, seeded and diced
  • 1/2 cup shredded Monterey Jack cheese
  • 1 small red bell pepper, chopped

Directions

  1. 1

    Heat oven to 350°F. Lightly coat baking sheet with cooking spray.

  2. 2

    In large bowl, combine beans, tomatoes, chopped bell pepper, 1 clove garlic, the green onions, cilantro, hot sauce, 1/4 teaspoon cumin, juice of 1 lime, salt and black pepper; mix well. Cover; refrigerate until serving time.

  3. 3

    In food processor bowl, combine SPAM® Classic, remaining 4 cloves garlic, the onion, roasted peppers, mayonnaise, remaining 1 teaspoon lime juice and 1 teaspoon cumin and the chili powder; process until smooth.

  4. 4

    Slice polenta into 1/2-inch rounds; place on baking sheet. Bake 15 to 20 minutes or until golden brown and slightly crisp.

  5. 5

    Remove polenta from oven; top with about 1 tablespoon SPAM® mixture.

  6. 6

    Adjust oven to broil. Sprinkle polenta with cheese. Broil 2 minutes or until golden brown and cheese is melted. Serve polenta hot with black bean salsa.

Ingredients Directions
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