Mexican Polenta - Easy
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
118 oz. tube polenta, cut into 12 1/2" pieces
1 largevidalia onion (1 1/2 cups)
1 1/2 Tbsplime juice (fresh)
1 1/2 tspmexican or cajun spice seasoning
2 clovegarlic, minced (2 tsp)
1 tspgrated 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 cqueso fresco (2 oz.)
2 Tbspchopped cilantro
1/2 csour cream or greek yogurt
How to Make Mexican Polenta - Easy
- 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!