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tube polenta olive oil Vidalia onion lime juice Cajun spice seasoning clove garlic lime zest kidney beans tomatoes queso fresco cilantro sour cream
Viewed: 58 - Published at: 8 years agoIngredients
- 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
Method
- Position broiling pan, or rack if using electric oven, 3 inches 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.
- 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 through.
- Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with queso fresco and cilantro.
- Serve with sour cream, if desired.
