Polenta Pancakes with Avocado and Black Bean Salad

Confession: In a world of cilantro-averse people, I am decidedly pro-cilantro.

I'm also a big fan of pancakes. Even for suppah. So when I found a recipe for savory polenta pancakes paired with an avocado and black bean salad (with lots of cilantro!), how could I resist?

When I was initially pondering a meat-free summer, I thought it would be inspiring to find a vegetarian cookbook to use for weekly meal planning. I've been pleased with The Essential Vegetarian Cookbook published by Bay Books, which I found on the bargain rack at Borders for $5.99, proof that good cookbooks don't have to be expensive! These 2 recipes come from that book, as will several others I'll be sharing with you in the weeks to come.

In addition to being tasty, this recipe is easy and quick. Mix together the polenta pancake batter, and while it rests for 20 minutes, dice up the veggies and throw together the avocado salad. Drop the pancakes onto your griddle, and it's supper time!

Savory Polenta Pancakes with Avocado and Black Bean Salad

For the pancakes:

• 1/3 cup ground polenta (or cornmeal) - I used Bob's Red Mill Organic Polenta
• 1/2 c. flour
• 1/4 t. baking powder
• 1/2 t. salt
• 1 t. sugar
• 1 c. buttermilk - I used Kate's Farm Fresh Buttermilk from Old Orchard Beach, ME
• 2 eggs
• 1 oz. (2T.) melted butter

Sift dry ingredients into a bowl. Make a well in the center of the dry ingredients.

In a second bowl, beat together the butter, buttermilk and eggs. Add to dry ingredients and whisk until the mixture is free of lumps. Cover and set aside to rest for 20 minutes.

For the Avocado Salad:*

• 1 can organic black beans, rinsed and drained
• 1/2 red onion, diced
• 2 large tomatoes, diced
• 1 red bell pepper, diced
• 1 can organic sweet corn, drained
• 2 avocados, peeled and diced
• chopped cilantro, to taste - I used a big healthy handful.

Dressing for the salad:

• 2 cloves garlic, crushed
• juice of 2 limes
• a few minced jalapenos
• salt, to taste

Toss all veggies in a bowl. Whisk dressing together and then toss with the salad. Let the salad hang out in the fridge while you make the pancakes.

In a skillet, heat a small amount of olive oil. Pour just enough pancake batter to cover the bottom of your skillet. Go easy here - thin pancakes will be easier to flip and fold. Cook until the bottom is slightly browned, then flip and cook the other side.

Place the pancakes on a plate. Fill one side with the avocado salad, then fold the other side over. Yum!

*The Avocado Salad recipe makes much more than you will use for the pancakes. Either halve the recipe (but really, how do you use just half a can of beans?) or you can refrigerate it. The lime juice prevents the avocados from getting too mushy and brown and the salad will keep well for a couple of days. You can make another batch of pancakes to use it up or simply serve it over some salad greens for a quick lunch.

I did feel a bit guilty about using avocados so early in the season when I know they were shipped from California. I can only imagine how good this will be when all the ingredients can be found locally!