Smoky Black Bean & Roasted Red Pepper Polenta Bowls (30-Minute Stovetop Recipe)
Creamy stovetop polenta is topped with smoky black beans, sautéed roasted red peppers, and a tangy feta-lime drizzle for a hearty, flavor-packed meal in just 30 minutes. This satisfying bowl blends comforting textures with bold, vibrant flavors.
- 2 cups cooked black beans (drained and rinsed if canned)
- 1 cup instant polenta
- 4 cups vegetable broth
- 1 cup roasted red peppers, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 2 tbsp lime juice
- 1/3 cup feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Gradually whisk in the instant polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy (about 5 minutes). Season with 0.5 tsp salt and a pinch of black pepper.
⏱️ 5 minutes 🌡️ Medium-high to lowMeanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic, smoked paprika, and cumin; sauté for 1 minute until fragrant.
⏱️ 1 minute 🌡️ MediumAdd the black beans and roasted red peppers to the skillet. Cook, stirring occasionally, until beans are warmed through and peppers are slightly caramelized, about 5 minutes. Stir in 1 tbsp lime juice, remaining 0.5 tsp salt, and black pepper. Remove from heat.
⏱️ 5 minutes 🌡️ MediumIn a small bowl, whisk together feta, Greek yogurt, remaining 1 tbsp olive oil, and 1 tbsp lime juice until smooth and creamy.
⏱️ 2 minutesTo serve, divide polenta among bowls. Top with smoky black bean and red pepper mixture, drizzle with feta-lime sauce, and garnish with chopped cilantro.
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Nutrition Information
Per serving. Values are approximate and may vary.
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