Shrimp Ceviche and Polenta Cakes with Black Bean Salsa

It's been a crazy few weeks at Ham Sandwich HQ.  A murderer got his just desserts (don't kill people, kids, it's not cool...and you'll go to prison), the Ham Sandwich celebrated another year on the planet (Ad Hoc at Home AND The French Laundry cookbooks? swoon), and triathlon training started. Along with that last little project comes a revamping of some eating habits, which is good, I suppose, but unfortunate since I've been in a baking mood for a while. (I'm looking at you, butter-loaded recipes by Ree Drummond and sweet dough recipes in April's Bon Appetit...)

Week 1 of training started with this dish for dinner (and several lunches): polenta cakes with black bean and corn salsa (two times the corn!) and a shrimp and mango ceviche, courtesy of the talented and charming BF.  Polenta, essentially coarse grain cornmeal, is easy to cook with and pairs wonderfully with a million different things.  You can cook it and eat it right away, spooned onto a plate like grits (it's mindblowing, topped with pot roast or shredded pork shoulder), or let it set up in a dish or tray, then cut it and pan fry it.  That's what I did here, giving a hot, crispy base to a pile of cool, spicy salsa.  

The ceviche was a breeze to throw together, since we used precooked shrimp. (If we were moderately less lazy, we would have cooked raw shrimp--or fish--in lime juice.) Mix the shrimp with diced onions, orange bell peppers, avocado, mango, a jalapeno, cilantro, toss with lime juice, add a splash  of hot sauce (Tapatio was on the list that night), and salt and pepper and you have a bright, punchy appetizer or side.  

The salsa is entirely flexible and can include whatever ingredients sound delicious.

Here's how it went:

Polenta Cakes with Black Bean and Corn Salsa

(makes a bunch)

Polenta Cakes

1 1/2 cups polenta (or coarse ground corn meal)

3 cups of water

salt to taste

Salsa

1 can black beans

1 lb frozen corn, thawed

1/2 red onion, diced

Dozen or so cherry tomatoes, quartered

Handful of cilantro, chopped

Crumbled feta, or queso fresco (optional)

Juice from 2 limes

Hot sauce of your choice

Cumin

Salt and pepper

Like a cookie sheet with parchment paper. Bring water to boil, add salt, and then slowly whisk in the polenta.  Add more water if it seems too thick...it will thicken further as it cooks. Turn the heat to low, stirring to keep it from sticking. Some recipes will tell you to cook it for 30 minutes, but because I was on a time crunch I gave it 10.  Use your judgment.  It'll thicken and soften, taste as you go for texture and salt.  When you're satisfied with it's consistency (dare I describe it as wet concrete?) pour it onto the cookie sheet.

Give it a shake to level the polenta; don't worry it if doesn't go from corner to corner.  Cover the top of the polenta with another sheet of parchment (or not, if you're me, and you forgot)  and allow to cool in the fridge for an hour or so while you grocery shop, read, prep the other stuff, or some combo thereof.

In a large bowl, mix together all the salsa ingredients, tasting for seasoning.  By this point, hopefully the polenta has cooled.  Peel off the top piece of parchment and cut the polenta in pieces using a cookie cutter or knife.  

Heat a skillet (cast iron or stainless, ideally) and a couple tablespoons of olive oil and when the oil is hot, set the cakes in the pan.  Turn heat to medium if it's getting too warm, but basically allow them to crisp/sear on one side, then flip them.  Sprinkle with salt and pepper.

Serve them hot, topped with a healthy serving of the salsa, and some ceviche on the side.  Eat on your porch if you have one, preferably while listening to some Columbian salsa music.