Tamale bowl with beans, avocado and salsa
Servings
1
servingsPrep time
30
minutesTamale is a traditional dish from Central America, which is made from corn dough, wrapped in leaves and steamed. This dish uses polenta, which is made from corn grits.
Ingredients
75 g 75 polenta
1 piece(s) 1 egg
0.25 piece(s) 0.25 avocado
0.25 piece(s) 0.25 lime
0.13 bunch 0.13 parsley
0.25 piece(s) 0.25 onion
0.5 clove(s) 0.5 garlic
0.25 piece(s) 0.25 hot pepper fresh
2 piece(s) 2 Vine tomatoes
115 g 115 kidney beans
0.5 tbsp 0.5 apeseed oil
1.5 pinch(es) 1.5 salt
1.5 pinch(es) 1.5 pepper
Directions
- Mix tomatoes, onions, garlic, chilli, most of the parsley, lime juice to taste, salt and pepper to form a salsa.
- Rinse the beans in a sieve and simmer with a little water in a saucepan over medium heat for 2-3 minutes. Season to taste with salt and pepper.
- In the meantime, prepare the polenta according to the instructions on the packet. Slice the avocado lengthways along the center of the core. Carefully remove the stone and remove the pulp completely using a tablespoon. Dice the avocado. (Tip: If you like, you can also prepare the polenta with vegetable broth. Either use the avocado whole or enjoy it with salt and pepper on bread the next day.)
- Heat the oil in a pan on medium heat and fry the fried eggs in it. Season with salt and pepper.
- Arrange the polenta on plates and top with the salsa, beans, avocado and eggs. Serve sprinkled with the remaining parsley.
