Mexican Polenta Recipe

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Mexican Polenta

Irana Brookshire

By
@sweetangel

I found this recipe in a vegetarian magazine and I just love it. It's kind of a spin on tacos, but much heartier and easier to serve.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

15 Min

Method:

Saute

Ingredients

MEXICAN SEASONING (PLACE ALL INGREDIENTS IN A GLASS JAR)

1/2 tsp
chili powder
1/4 tsp
ground cumin
1/4 tsp
paprika
1/4 tsp
cayenne pepper
1/4 tsp
salt

OTHER INGREDIENTS

1
18-oz. tube polenta (i like the sun-dried tomato and garlic), cut into 12 1/2-in. slices
olive oil cooking spray
2 Tbsp
olive oil
2 clove
garlic, minced
1 tsp
fresh grated lime zest
1 1/2 Tbsp
fresh lime juice
1 large
vidalia onion, diced
1 1/2 tsp
mexican seasoning (listed above)
1 can(s)
15.5-oz. low-sodium red kidney beans, rinsed and drained
1 can(s)
14.5-oz. diced tomatoes with green chilies
1/2 c
crumbled queso fresco (2 oz.) or feta cheese
2 Tbsp
fresh cilantro, chopped
1/2 c
sour cream or plain yogurt (opt.)

Directions Step-By-Step

1
Position broiling pan, or rack if using electric oven, 3 inches from the heat, and turn broiler to high.
2
Spray polenta slices with cooking spray, and place on broiling pan or baking sheet. Broil 5 minutes per side, or until browned.
3
Meanwhile, heat oil in large skillet over med-high heat. Add onion, and cook 4 minutes or until softened. Stir in lime juice,mexican seasoning, garlic, and lime zest. Cook 4 minutes or until onion is lightly browned.
4
Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
5
Place 3 polenta slices on each plate, ladle bean mixture over top and sprinkle with cheese and cilantro. Serve with sour cream or yogurt, if desired.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy