Mexican Polenta Recipe

Name: Mexican Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 18-oz. tube polenta, cut into 12 1/2-inch slices; 2 Tbs. olive oil; 1 large Vidalia onion, diced (1 1/2 cups); 1 1/2 Tbs. 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 Tbs. chopped cilantro; 1/2 cup sour cream, optional

Servings: persons

1 18-oz. tube polenta, cut into 12 1/2-inch slices
2 Tbs. olive oil
1 large Vidalia onion, diced (1 1/2 cups)
1 1/2 Tbs. 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 Tbs. chopped cilantro
1/2 cup sour cream, optional

1
Position broiling pan, or rack if using electric oven, 3 inches from heat, and turn broiler to high.
2
Spray polenta slices with cooking spray, and place on broiling pan or baking sheet.
3
Broil 5 minutes per side, or until browned.
4
Meanwhile, heat oil in large skillet over medium-high heat.
5
Add onion, and cook 4 minutes, or until softened.
6
Stir in lime juice, spice seasoning, garlic, and lime zest.
7
Cook 4 minutes, or until onion is lightly browned.
8
Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
9
Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with queso fresco and cilantro.
10
Serve with sour cream, if desired.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 18-oz. tube polenta, cut into 12 1/2-inch slices, 2 Tbs. olive oil, 1 large Vidalia onion, diced (1 1/2 cups), 1 1/2 Tbs. lime juice, and more.

Yes, Mexican Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Polenta

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