mexican masquerade

Remember this dinner?

Well, it made enough for maybe 3.5 people (technically it made enough for 4, but Viper was on a rampage).  So I froze the remaining mexican-style bean mix for a rainy day.  Not really as it doesn’t rain much on the Gold Coast.

I hate leftovers when they are just that.  The same meal repeated and reheated.  It’s boring.  Where’s the creativity?

It’s here:

Individual Mexican-Polenta Hot Pots

Serves 2 (hopefully)

  • 1/2 a recipe of this bean mix
  • 1/2C sweet corn kernels (canned are fine)
  • 1/4C polenta cooked in 1 1/2C stock (or water)
  • 1/2C grated cheese
Cook polenta in stock or water –  bring water to boil in a small saucepan and gradually stir in polenta.  Reduce heat to a simmer, stirring until mix thickens.  Remove from heat and season with black pepper.  You can stir in all the cheese now, or do what I do and stir in half and reserve the remaining to sprinkle on the top so it goes crusty under the grill.
While you are cooking your polenta, simply reheat the bean mix.
Divide into two oven proof ramekins or you can make one large one if that suits.
Top with polenta and sprinkle with cheese.  Because everything is already hot, all you need to do is pop it under the grill to get a nice cheesy crust.  Approximately 10 minutes at 200 degreesC.
Add ons:
No, the world does not need another guacamole recipe, but this is good when you only have a small amount of avacado (because someone in your household eats 2 a day) and want to stretch it out.  Also the yoghurt gives it a nice tang.
  • 1/2 a ripe avacado
  • 3T thick greek yoghurt
  • 1/2 clove garlic, crushed
  • A good squeeze lemon juice
  • 1/4-1/2t sea salt according to taste
  • Freshly ground black pepper
  • 1/8t chilli flakes (optional)
Combine ingredients, mash with a fork in a bowl. Taste and season well.
Green salad to accompany…. I made a simple mixed lettuce, fresh tomato, Spanish onion salad with a big whack of fresh coriander mixed through.
Again, use whatever you have on hand.  Shredded iceberg lettuce is always great as a ‘cooling’ component with mexican.  Sour cream or extra yoghurt never fails to please.
Viper mid-tong.
This meal managed to satisfy the beast that is Viper’s appetite.  This plus 2 of these and 2 cups of tea.

About Lou

I'm a stay at home Mum, recipe book addict who can't stick to a recipe to save my life.

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