MEXICAN POLENTA - EASY

Mexican Polenta - Easy image

Provided by Angel Slave

Time 20m

Number Of Ingredients 12

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1 18 oz. tube polenta, cut into 12 1/2" pieces
2 Tbsp evoo
1 large vidalia onion (1 1/2 cups)
1 1/2 Tbsp lime juice (fresh)
1 1/2 tsp mexican or cajun spice seasoning
2 clove garlic, minced (2 tsp)
1 tsp 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 c queso fresco (2 oz.)
2 Tbsp chopped cilantro
1/2 c sour cream or greek yogurt

Steps:

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.
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.
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.
4. open a bottle of Sangria!