Pressure-cooked black beans purée with cumin, oregano, and cayenne bloomed in butter, while polenta whisks up rich with coriander and white pepper — the two layer with goat cheese and red peppers into a striking terrine.
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Combine beans in small pressure cooker with water, bay leaves, garlic, and salt. Bring to pressure, lower heat, and cook 15 minutes . Bring down pressure, remove bay leaf, and drain beans in colander. Transfer beans to food processor.
Melt butter in 8-inch sauté pan over low flame. Add cumin, salt, pepper, oregano, thyme, basil, and cayenne. When spices are fragrant (30 seconds ), add them to beans. Puree beans in food processor. Stiffen mixture with breadcrumbs if needed to create texture in which spoon will stand.
In 2-quart saucepan, bring water and salt to . Slowly whisk in polenta. Exchange whisk for spoon and cook another 20 minutes , stirring frequently. Add in butter, coriander, white pepper, and cayenne and cook 5 minutes more. Adjust seasonings.
Line loaf pan with parchment paper.
Pour two-thirds polenta into terrine mold. Fold goat cheese and cilantro into remaining one-third polenta. Spread in mold as second layer. Spread bean puree in mold as third layer. Refrigerate until thoroughly chilled, about 1 hour .
Garnish with cilantro sprigs. Serve with crackers and red pepper puree.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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