Black Bean Sopes

Directions

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