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Beans and Polenta Mexicana

A long day. Dinner had to be easy, but also a feast for the senses……so I reach for staples: leftover polenta, frozen black beans, tomato marmalade, chopped olives, capers, an avocado.

Here’s how it went:

photo (4)Brown the polenta and plate.

Into the pan: photo (5)go the drained beans, tomato marmalade, and chopped olives, a few capers, salt and pepper.

When warmed through, pour over the polenta, top with diced avocados, and a squeeze of lime.

photo (6)Just because the day was long doesn’t mean dinner has to be perfunctory or uninteresting.