Ingredients
For the mamaliga:
- 1 cup medium-grind cornmeal
- 1 ½ cups milk, divided
- 1 ½ cups water
- 3 Tbsps butter or margarine
- kosher salt, to taste
For the beans:
- 2 Tbsp olive oil
- 2 shallots, diced
- pinch chili powder
- 1 tsp cumin powder
- 2 cans black beans, rinsed and drained
- ¼-½ cup vegetable broth
- juice of 1 lime
- kosher salt, to taste
To serve:
- cheddar cheese
- sour cream
- salsa
- avocado, sliced
Instructions
- Whisk cornmeal together with 1 cup of milk in a medium bowl and set aside. Bring remaining milk and water to a boil in a medium pot. Turn heat down to low, add polenta mixture and cook, stirring constantly, until mixture thickens and begins to pull away slight from the sides of the pot, 7-10 minutes. Turn off heat; stir in butter and salt to taste. Ladle into bowls and serve hot.
- To make the beans: Heat oil in a medium pan over medium heat; add shallots and cook until brown, about 7 minutes. Stir in chili powder and cumin and let cook an additional 1-2 minutes until spices become fragrant.
- Lower heat; add black beans and broth and cook, stirring occasionally, until mixture thickens slightly. Stir in lime juice, and season with salt to taste. Serve spooned over mamaliga, garnished with cheddar cheese, sour cream, salsa and avocado slices.
Notes
If you prefer to make this dish pareve, use all water instead of half water and half milk, and margarine instead of butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Stovetop
- Cuisine: Romanian