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Mexican Polenta
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Mexican Polenta
  • 1 18 oz. tube polenta, cut into 1/2 inch slices
  • 1 small onion diced
  • 1 clove garlic, minced
  • 1 tsp. mild chili powder
  • 1 tsp. cumin
  • 1 tbsp. lime juice
  • 1/2 tsp. grated lime zest
  • 1 16 oz. can black or pinto beans
  • 1/2 15 oz. can diced tomatoes
  • 2 tbsp. chopped cilantro
  1. Brown polenta slices in a non-stick skillet.
  2. In a large skillet, steam onions in a little water until softened and lightly browned.
  3. Stir in garlic, chili powder, cumin, lime juice and lime zest.
  4. Add beans and tomatoes and simmer 5 minutes.
  5. Place 3 polenta slices on each plate, ladle bean mixture over top and sprinkle with cilantro.

Serves 2.