Mexican desert recipe:
is the perfect dessert after crossing the desert of a hearty, filling Mexican
1/2 cups yellow cornmeal
3 1/2 cups water
1 can pinto beans
2 roasted red peppers, chopped (from jar, packed in oil)
water and cornmeal in large saucepan.
over medium heat until thick, about 7-10 minutes.
beans, corn, and peppers to pot and stir to combine.
large skillet with cooking spray.
polenta mixture by large ladleful onto skillet. Cook until golden, about 4 minutes
on each side.
with remaining batter.
with your favorite salsa.
this Mexican desert recipe.
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