Lentil and Pepper Fajitas with Cilantro Lime Polenta

Tonight marked the third time I’ve tried to make polenta.  The first time, I made a polenta casserole with zucchini, squash, diced tomatoes and mozzarella.  I baked it in the oven so the polenta was sort of crispy and thick.  It turned out Ok.  The second time, I used them as mashed potatoes and smothered them with spinach, garlic and onions.  It was a little better.  Tonight, I made them Latin style.

I make vegetable fajitas all the time, but I’ve been getting bored with corn tortillas that fall apart, and I usually just end up eating them open faced.  So I decided to try substituting corn tortillas by turning plain old polenta into cilantro-lime Mexi-polenta.  And it was the easiest thing in the world to make.  Here’s how:

The Polenta:

Bring 8 cups of water and one teaspoon of salt to a boil in a large pan.  Then, slowly stir in 2 1/2 cups cornmeal.  Turn the heat down to simmer and stir frequently for about 30 minutes until thick and creamy.  Just before the polenta is done, stir on finely chopped cilantro and squeeze the juice of one entire fresh lime into the batter and mix thoroughly.

The Vegetables:

Chop and sautee five of your favorite peppers – bell, sweet, jalapeño or poblano – a white onion, and one clove minced garlic in a pan.  Sprinkle 1/4 teaspoon oregano, black pepper, cumin, and chili powder onto the veggies.

The Protein:

Rinse 1 1/2 cups dried lentils and add to a pot of boiling water.  Boil for about 15 to 20 minutes until tender, drain and rinse.  Add to the vegetable pan and stir together well.

To serve, cover the bottom of a plate with the polenta and spoon the vegetable lentil mixture on top.  I liked it so much I thought I should share it on my blog.  Now, if only I could remember not to stick my fingers in my eyes after cutting poblanos.

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About inthelivingwell

I'm a newly established vegan interested in anything that helps me live well - from meditation to healthy recipes to innovative workouts.

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