- 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 1⁄2 cups polenta (cornmeal)
- 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
- Juice lime into a medium bowl. Add oil, salt, and pepper; whisk to combine the dressing.
4 tsp extra virgin olive oil
1⁄2 tsp salt
1⁄4 tsp black pepper
- 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
- 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.)
- Trim, seed, and medium dice bell pepper; add to the bowl.
- Halve tomatoes and add to the bowl. Trim, halve, and slice radishes into thin half-moons. Add both to the bowl.
- Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the salad; set aside.
- Preheat a skillet over medium heat.
- While the skillet heats up, drain and rinse beans in a colander.
2 (15 oz) cans pinto beans
or 3 cups fresh pinto beans
- 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
1⁄2 tsp cumin, ground
1⁄2 tsp paprika
1⁄4 tsp salt
1⁄4 tsp black pepper
- While the beans are cooking, coarsely grate the cheese.
1⁄2 (8 oz) block cheddar cheese
- 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.
1⁄2 tsp salt
1⁄2 tsp black pepper
- Halve and pit the avocado. Slice thinly while still in skin, then scoop out with a spoon.