Mexican Polenta

Mexican Polenta Recipe

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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.

Rating:
★★★★★ 1 vote
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.)

How to Make Mexican Polenta

Step-by-Step

  • 1Position broiling pan, or rack if using electric oven, 3 inches from the heat, and turn broiler to high.
  • 2Spray polenta slices with cooking spray, and place on broiling pan or baking sheet. Broil 5 minutes per side, or until browned.
  • 3Meanwhile, 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.
  • 4Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
  • 5Place 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.

Printable Recipe Card

About Mexican Polenta

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