Vegetarian Times: Mexican Polenta

[Guest guest]

Mexican Polenta

 

1 18 oz tube of Polenta (or homemade cut into any shape you desire)

2 Tablespoons of EVOO

1 large Vidalia onion

1 1/2 Tablespoons lime juice

1 1/2 teaspoons Mexican Seasoning (see note below)

1 clove minced garlic

1 teaspoon lime zest

1 15.5 oz can of red kidney beans, rinsed and drained

1 14.5 oz. can of diced tomatoes

1/2 cup crumbled queso fresco (optional)

2 Tablespoons chopped cilantro

1/4 cup sour cream (optional)

 

1. Position broiling rack 3 inches from heat and turn on boiler. Slice polenta

into 12 slices and spray both sides, place on cookie sheet in single layer and

broil 5 minutes on each side or until browned.

2. Meanwhile, heat oil in large skillet over medium heat add EVOO and onions

and saute for 4 minutes until tender. Then add lime zest, lime juice, garlic and

Mexican seasoning and cook until onions are lightly brown. Add kidney beans and

tomatoes and simmer until juice is absorb.

3. Place 3 polenta slices on each plate and pour chili over top. Sprinkle with

cheese, cilantro and sour cream if desired.

 

 

*Note this recipe can be made even lower in fat if you use veggie broth

instead of EVOO and omit the cheese and sour cream

 

* To make homemade Mexican Seasoning: 1/2 teaspoon chili powder, 1/4 teaspoon

cumin, 1/4 teaspoon paprika, 1/4 teaspoon cayenne pepper

 

 

324 calories, 14 gram protein, 10 gram fat, 46 grams carbs, 12 grams fiber, 4

grams of sugar

 

 

 

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