mexican polenta - easy

Name: Mexican Polenta - Easy
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 - 18 oz. tube polenta, cut into 12 1/2" pieces; 2 tablespoon(s) evoo; 1 large vidalia onion (1 1/2 cups); 1 1/2 tablespoon(s) lime juice (fresh); 1 1/2 teaspoon(s) mexican or cajun spice seasoning; 2 clove(s) garlic, minced (2 tsp); 1 teaspoon(s) 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 cup(s) queso fresco (2 oz.); 2 tablespoon(s) chopped cilantro; 1/2 cup(s) sour cream or greek yogurt

(1 RATING)

36 Pinches 1 Photo

Angel Slave

Hwd, FL

Updated on Sep 17, 2012

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

Rate

prep time

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

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

How To Make mexican polenta - easy

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

open a bottle of Sangria!
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