Mexican Polenta - Easy

Angel Slave


I love polenta and buy it in the 18 ounce tubes. I've also made it myself (easy enough to do). But for ease of use nothing can beat this with a fool-proof recipe for Mexican seasoning which I make in large batches and keep labeled and dated in a small mason jar.

2 TBL chili powder
2 TBL cumin
2 TBL paprika
2 TBL cayenne pepper
2 TBL sea salt

As all the seasonings are equal proportions - also can do in larger portions - like a cup each which is what I will do with my next batch

pinch tips: How to Shuck, Cook, and Cut Corn





20 Min




18 oz. tube polenta, cut into 12 1/2" pieces
2 Tbsp
1 large
vidalia onion (1 1/2 cups)
1 1/2 Tbsp
lime juice (fresh)
1 1/2 tsp
mexican or cajun spice seasoning
2 clove
garlic, minced (2 tsp)
1 tsp
grated lime zest
1 can(s)
14.5 oz diced tomatoes with sweet or hot peppers (your choice)
1 can(s)
15.5 oz low-sodium kidney beans, rinsed and drained
1/2 c
queso fresco (2 oz.)
2 Tbsp
chopped cilantro
1/2 c
sour cream or greek yogurt

Directions Step-By-Step

Position pan 2 " from broiler pan after spraying the pan and placing the sliced polenta on it. Watch carefully and turn after one side has become browned - spraying the tops when you turn sides (approximately 5 minutes per side.
Heat oil in lartge skillet over medium high heat. Add onions and cook 4 minutes or until softened. Stir in lime juice, spice seasoning, garlic and lime zest. Cook 4 minutes or until onion is lightly browned. Add kidney beans and tomatoes; simmer 5 minutes or until heated through.
Place 3 polenta slices on each dinner plate. Ladle bean mixture over top, and sprinkle with queso fresco and cilantro. Serve with sour cream, Greek yogurt, or creme fresche.
open a bottle of Sangria!

About this Recipe

Course/Dish: Vegetables, Pasta Sides
Main Ingredient: Pasta
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy