This dish started because I wanted to do something with polenta. I turned to Plate Online, which has recipes from many well-known chefs and restaurants. I saw a recipe for goat cheese polenta fries and another for soft polenta with jalapeños and bleu cheese. I had goat cheese in the fridge, and I don't care for bleu cheese unless it is with something really sweet, so I combined the two ideas.
Then I remembered I had black beans soaking in water already (As my friend Kat noted, of course that would be something I would do, start soaking dried beans one night for no particular reason).
I googled polenta and black beans and saw an idea to put a black bean salad on top of creamy polenta. So that was it, I bought a bell pepper and lime, then made do with everything else I already had.
The result was very satisfying. I loved the flavor of the polenta. The beans and bell pepper offered contrasting texture, and the guacamole was a cool balance to the spice of the jalapeños. I would have liked some fresh cilantro but the store didn't have it. I used a good amount of ground coriander in the salad, though.
All in all, a tasty dish, and a nice alternative to rice and beans.