Pan Seered Polenta w/Chipotle Black Beans, Guacamole & Cilantro

A friend of mine, a Captain, that flies for the same airline i fly for, sent this to me yesterday “Visited Monticello today with my crew and saw this quote by Jefferson & I thought of you – ‘Anticipating healthy living advice that would be extolled 2 centuries later, Jefferson wrote “I have lived temperately, eating little animal food, and that…as a condiment for the vegetables which constitute my principal diet” ‘ ”
If you struggle with going completely plant based, T.Colin Campbell author of The China Study, too, recommends animal products 10% or less resulting in the same health benefits.
Thank you John for sharing Jefferson 🙂

This is a hit of an appetizer and SO Fresh, SO Easy!

Slice and brown a tube of polenta in a skillet in olive oil, or veggie broth if you want to save calories.
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Then drain and rinse a can of black beans, mix with a jar of chipotle salsa, top with guacamole and fresh cilantro, Voila!
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The smoky black bean, cool guacamole, fresh cilantro combo atop the browned polenta…YUM!!
The recipe is Here, Enjoy!

6 responses to “Pan Seered Polenta w/Chipotle Black Beans, Guacamole & Cilantro

  1. This is a great hot weather recipe since it can be done so fast with little heat. Thanks!

  2. Looks very good…and a nice presentation of delish!

  3. Very nice indeed! I plan to do a series on appetizers in my blog and polenta rounds were already on the list. Nice SW touch!

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