MEXICAN POLENTA

Mexican Polenta image

Provided by Irana Grenier @sweetangel

Number Of Ingredients 20

MEXICAN SEASONING (PLACE ALL INGREDIENTS IN A GLASS JAR)
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) paprika
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) 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 tablespoon(s) olive oil
2 clove(s) garlic, minced
1 teaspoon(s) fresh grated lime zest
1 1/2 tablespoon(s) fresh lime juice
1 large vidalia onion, diced
1 1/2 teaspoon(s) 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 cup(s) crumbled queso fresco (2 oz.) or feta cheese
2 tablespoon(s) fresh cilantro, chopped
1/2 cup(s) sour cream or plain yogurt (opt.)

Steps:

Position broiling pan, or rack if using electric oven, 3 inches from the 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.
Meanwhile, 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.
Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
Place 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.