Creole Polenta Sticks with Silky Black Beans, Llanero Cheese, and Roasted Sweet Pepper Mojo

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or rectangular pan with a little of the vegetable oil.

2. 2

   In a medium saucepan, bring 720 ml water and 4 g salt to a boil. Lower the heat and gradually whisk in the pre-cooked white cornmeal to prevent lumps.

3. 3

   Cook the corn mixture over low heat for 5 to 7 minutes, stirring with a spoon or spatula, until thick like a firm polenta. Add the butter and 60 g of Llanero cheese and mix until combined.

4. 4

   Spread the hot polenta onto the greased tray in a layer about 2 cm thick. Smooth the top and let it rest for 15 minutes until firm and warm.

5. 5

   While it rests, make the beans. Heat 1 tablespoon of the vegetable oil in a skillet or pot over medium heat. Sauté half of the onion, half of the garlic, and half of the sweet pepper for 4 to 5 minutes until softened.

6. 6

   Add the cooked black beans, ground cumin, grated panela, 2 g salt, and black pepper. Stir in 120 ml of the bean cooking liquid, or water if needed. Simmer over low heat for 10 to 12 minutes, lightly mashing some of the beans to create a silky texture.

7. 7

   For the mojo, place the remaining onion and remaining sweet pepper on a small tray. Drizzle with 1 tablespoon of the vegetable oil and roast in the oven at 220 °C / 425 °F for 10 to 12 minutes, until tender with browned edges.

8. 8

   Transfer the roasted onion and sweet pepper to a mortar or small processor. Add the remaining garlic, vinegar, lime juice, cilantro, 1 tablespoon of the remaining vegetable oil, and 2 g salt. Crush or blend into a rustic mojo.

9. 9

   Unmold or lift out the firm polenta and cut it into sticks. Arrange them on a lightly oiled tray, leaving space between them. Bake at 220 °C / 425 °F for 18 to 22 minutes, turning halfway through, until golden and crisp on the edges.

10. 10

    To serve, spoon the silky black beans onto plates, place the Creole polenta sticks on top or alongside, add the roasted sweet pepper mojo, and finish with the remaining 60 g of crumbled Llanero cheese.