Black Bean Sopes

• 1 (18-ounce) package prepared polenta
• 2 tablespoons canola oil
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/4 cups jarred salsa
• 1 tablespoon plus 2 teaspoons hot sauce
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 cup shredded lettuce

1. Slice the polenta in half crosswise.
2. Then slice each half into 6 rounds, about 1/2-inch thick, so that you have 12 rounds total.
3. Heat the canola oil in a large nonstick skillet over medium-high heat.
4. Gently slide each polenta round into the hot oil using a spatula.
5. If your pan is not large enough then fry 6 at a time.
6. Fry until golden brown and cooked through, about 5 minutes per side.
7. Remove from the oil and drain on a paper towel-lined sheet tray.
8. In a medium bowl, combine the beans, salsa and the 2 teaspoons hot sauce.
9. Mash the beans with a fork or potato masher.
10. In a small bowl, combine the sour cream, remaining 1 tablespoon hot sauce and the lime juice and mix until well blended.
11. Build the sopes by spreading about 2 tablespoons mashed black beans on top of a fried polenta round.
12. Top with a small amount of shredded lettuce and about 1 tablespoon of the salsa and drizzle with some of the sour cream mixture.

polenta, canola oil, black beans, salsa, hot sauce, sour cream, lime juice, shredded lettuce

Taken from www.foodnetwork.com/recipes/sandra-lee/black-bean-sopes-recipe.html (may not work)