Corn Polenta Cups with Mushroom Tinga, Pinto Beans, and Lime Avocado Cream

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Lightly grease an 8-cup muffin tin with a little of the olive oil.

2. 2

   In a medium saucepan, bring the water to a boil with 1/2 teaspoon salt. Lower the heat, slowly whisk in the polenta, and cook for 3 to 5 minutes, stirring constantly, until thickened. Stir in 1 tablespoon olive oil and the cotija cheese. Mix well.

3. 3

   Divide the hot polenta among the muffin cups and, using a damp spoon, press it onto the bottom and sides to form cups. Bake for 18 to 20 minutes at 400°F / 200°C, until firm and lightly golden around the edges.

4. 4

   While they bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   Add the mushrooms, 1/4 teaspoon salt, the chopped chipotle in adobo, half of the oregano, and half of the cumin. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and lightly brown.

6. 6

   Add the crushed tomatoes to the skillet and cook for 5 to 7 minutes over medium-low heat, until you have a thick, saucy tinga. Taste and adjust salt if needed.

7. 7

   In a small saucepan, combine the pinto beans with the vegetable broth, the remaining oregano, the remaining cumin, and a pinch of salt. Cook for 4 to 5 minutes over medium heat until warmed through and slightly creamy; lightly mash a small portion of the beans with a spoon.

8. 8

   For the cream, blend or mash the avocado with the Greek yogurt, lime juice, 2 tablespoons chopped cilantro, and a pinch of salt until smooth.

9. 9

   Remove the polenta cups from the oven and let them rest for 5 minutes. Carefully unmold them.

10. 10

    Fill each polenta cup with a spoonful of beans, then the mushroom tinga. Finish with the lime avocado cream, the remaining chopped cilantro, and the toasted pumpkin seeds. Serve immediately.