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Cheesy Polenta Bowl with Pinto Beans, Pico de Gallo Salad & Avocado
- 35 min
- 2–6 servings
- 686 kcal / serving
Creamy polenta forms a soft base for pinto beans, bright pico de gallo salad, and creamy avocado. The contrasts in texture and the comforting warmth make it a simple weeknight Tex-Mex bowl.
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Ingredients
- ½avocado
- ¼ (8 oz) blockcheddar cheese
- 24 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½jalapeño pepper
- ½lime
- ½orange bell pepper
- 1 (15 oz) canpinto beans
- ¾ cuppolenta (cornmeal)
- ½ bunchradish
- 1shallot
- shallots
- avocados
- jalapeño peppers
- limes
- orange bell peppers
- red onion
From the pantry: black pepper, cumin, ground, extra virgin olive oil, paprika, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · whisk or fork
Directions
- 1. In a small saucepan, bring the broth to a boil, then lower the heat and whisk in the polenta gradually until well incorporated. Cover and simmer, stirring occasionally, until creamy and soft, about 15–25 minutes.
- 2. Rinse and dry all fresh produce while the polenta cooks.
- 3. In a medium bowl, juice the lime and whisk in the oil, salt, and pepper to make a light dressing.
- 4. Peel and mince the garlic; peel and thinly slice the shallot into half-moons and add them to the dressing bowl.
- 5. Halve the jalapeño lengthwise, seed and remove ribs, then slice into thin half-moons and mix into the dressing (wash hands after handling).
- 6. Dice the bell pepper after trimming and seeding, and add to the dressing bowl.
- 7. Halve the grape tomatoes and add them to the bowl; slice the radish into thin half-moons and add them too.
- 8. Remove cilantro leaves from stems, mince the leaves, and fold into the salad; set aside.
- 9. Heat a small saucepan over medium heat and rinse the beans in a colander while it warms.
- 10. When the pan is hot, add a drizzle of oil, then the beans with the spices; cook, stirring occasionally, until warmed through (about 2–3 minutes). Cover and remove from heat.
- 11. Grate the cheddar cheese and season the polenta with salt and pepper; stir in the cheese and adjust with hot water, a tablespoon at a time, if it’s too firm. Cover and keep off heat.
- 12. Halve and pit the avocado, slice thinly while still in the skin, then scoop out the slices with a spoon and set aside.
- 13. To serve, divide the polenta among bowls, top with the warmed beans and the salad, and finish with avocado slices.
Two tips
- Prep idea: chop vegetables and whisk the dressing up to a day ahead and refrigerate separately for faster assembly.
- Serving swap: if you prefer, use black beans instead of pinto beans for the same process and flavors.
Nutrition per serving
- Calories
- 686 kcal
- Protein
- 30 g
- Carbs
- 84 g
- Fat
- 29 g
- Fiber
- 16 g
- Sodium
- 614 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.