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Mexican Polenta




Source of Recipe


Vegetarian Times






Recipe Introduction


This recipe is a spin on tacos - but much heartier and easier to serve. You can make your own Mexican seasoning by combining 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp paprika, 1/4 tsp cayenne pepper, and 1/4 tsp salt. Prepare the mix in larger batches, and keep in an airtight container, ready to go.





List of Ingredients



• 1 (18 oz) tube polenta, cut into 12, 1/2-inch slices
  
• 2 T olive oil
  
• 1 large Vidalia onion, diced (1 1/2 cups)
  
• 1 1/2 T lime juice
  
• 1 1/2 tsp Mexican or Cajun spice seasoning
  
• 1 clove garlic, minced (1 tsp)
  
• 1 tsp grated lime zest
  
• 1 (15.5 oz) can low-sodium red kidney beans, rinsed and drained
  
• 1 (14.5 oz) can diced tomatoes with jalapenos
  
• 1/2 cup crumbled queso fresco (2 oz) or feta cheese
  
• 2 T chopped cilantro
  
• 1/2 cup sour cream, optional
  






Instructions



1. Position broiling pan, or rack if using electric oven, 3" from heat, and turn broiler to high. Spray polenta slices with cooking spray, and place on broiling pan or baking sheet. Broil 5 minutes per side, or until browned.
   
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion, 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 rhough.
   
3. Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with questo fresco and cilantro. Serve with sour cream, if desired.
   






Final Comments


Serves 4

Per serving: 324 calories/ 14 grams protein