Polenta Mash with Roasted Tomato Salsa

Name: Polenta Mash with Roasted Tomato Salsa
Total time: 20 min
Ingredients: 2 Tbsp. extra virgin olive oil; 2 Tbsp. fresh cilantro (chopped (optional)); 1 yellow onion (diced (about 2 cups)); 15 oz. canned cannellini or pinto beans (drained and rinsed, or use 1 1/2 cups home-cooked beans for every 15 oz. can); 1/2 cup low fat sour cream or plain Greek yogurt (or use any variety); 18 - 24 oz. prepared polenta (diced into 3/4-inch cubes or mashed with a potato masher); 1/2 cup mild roasted tomato salsa

www.thescramble.com

This is not a beautiful dish to look at, but it's so tasty that you probably won't mind. (I prefer to dice, rather than mash, …

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Cooking tools:

Nonstick skillet
Stove
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Can opener
Colander
Potato masher
Spatula

Ingredients

2 Tbsp. extra virgin olive oil
2 Tbsp. fresh cilantro (chopped (optional))
1 yellow onion (diced (about 2 cups))
15 oz. canned cannellini or pinto beans (drained and rinsed, or use 1 1/2 cups home-cooked beans for every 15 oz. can)
1/2 cup low fat sour cream or plain Greek yogurt (or use any variety)
18 - 24 oz. prepared polenta (diced into 3/4-inch cubes or mashed with a potato masher)
1/2 cup mild roasted tomato salsa