Corn cream/Polenta with beans and cherry tomatoes

by Lucia

Fast and healthy dish for lunch or dinner. Gluten-free, lactose free, fast to do. time preparation: 15 minutes.


instant corn cream (called polenta)

  • water and salt
  • corn flour

for the sauce:

  • 1 onion
  • oil
  • cherry tomatoes
  • beans (cooked already or a can)
  • 0,5 tea spoon of cumin seeds
  • 0,5 tea spoon of dry majorana
  • salt


Start with preparing your sauce. Chop the onion and toast it on a pan with a little bit of oil. Cut cherry tomaotes on half and add it to the onion. Add the beans, cumin seeds, majorana, salt, mix it until tomatoes release the water kept. If neccessary add little bit of water. Cook it for about 8-10 minutes at low fire.

For polenta:

Put the water on fire, add salt and corn flour. Follow the instructions on the package of corn flour, as they might varry. Mix it until it has a creamy substance and its cooked. I use one that is cooked in about 5 minutes, and I like more creamy one. In this sense you add more water inside.


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