Learn how to make Polenta Slices with Tomato-Black Bean Salsa, one of Rita's recipes for kidney health.

Polenta Slices with Tomato-Black Bean Salsa


  • ½ (8-ounce) package prepared polenta
  • Cooking spray
  • 1 1/3 cups chopped fresh plums tomatoes
  • 2/3 cup canned black beans, rinsed and drained
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 450 degrees. Cut polenta into ¼ inch thick slices. Lightly coat a shallow baking dish with cooking spray. Place polenta slices in single layer in baking dish. Lightly coat the top of the slices with cooking spray. Bake 15-20 minutes or until edges begin to brown.
  2. Meanwhile, in medium bowl stir together tomatoes, beans, basil and pepper. Let stand at room temperature for 15 minutes to blend the flavors.
  3. Arrange polenta slices on serving plates. Spoon tomato-bean mixture on top. Sprinkle with Parmesan cheese.

Makes 2 servings.