Mexican Polenta

Name: Mexican Polenta
Ingredients: 1 18-oz. tube polenta, cut into 12 1/2-inch slices; 2 Tbs. olive oil; 1 large Vidalia onion, diced (1 1/2 cups); 1 1/2 Tbs. lime juice; 1 1/2 tsp. Mexican or Cajun spice seasoning; 1 clove garlic, minced (1 tsp.); 1 tsp. grated lime zest; 1 15.5-oz. can low-sodium red kidney beans, rinsed and drained; 1 14.5-oz. can diced tomatoes with jalapenos; 1/2 cup crumbled queso fresco (2 oz.) or feta cheese; 2 Tbs. chopped cilantro; 1/2 cup sour cream, optional

12 ingredients

10 steps

Ingredients

1 18-oz. tube polenta, cut into 12 1/2-inch slices
2 Tbs. olive oil
1 large Vidalia onion, diced (1 1/2 cups)
1 1/2 Tbs. lime juice
1 1/2 tsp. Mexican or Cajun spice seasoning
1 clove garlic, minced (1 tsp.)
1 tsp. grated lime zest
1 15.5-oz. can low-sodium red kidney beans, rinsed and drained
1 14.5-oz. can diced tomatoes with jalapenos
1/2 cup crumbled queso fresco (2 oz.) or feta cheese
2 Tbs. chopped cilantro
1/2 cup sour cream, optional

Directions

1

Position broiling pan, or rack if using electric oven, 3 inches from heat, and turn broiler to high.
2

Spray polenta slices with cooking spray, and place on broiling pan or baking sheet.
3

Broil 5 minutes per side, or until browned.
4

Meanwhile, heat oil in large skillet over medium-high heat.
5

Add onion, and cook 4 minutes, or until softened.
6

Stir in lime juice, spice seasoning, garlic, and lime zest.
7

Cook 4 minutes, or until onion is lightly browned.
8

Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
9

Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with queso fresco and cilantro.
10

Serve with sour cream, if desired.