Mexican Polenta

• 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

1. Position broiling pan, or rack if using electric oven, 3 inches from heat, and turn broiler to high.
2. Spray polenta slices with cooking spray, and place on broiling pan or baking sheet.
3. Broil 5 minutes per side, or until browned.
4. Meanwhile, heat oil in large skillet over medium-high heat.
5. Add onion, and cook 4 minutes, or until softened.
6. Stir in lime juice, spice seasoning, garlic, and lime zest.
7. Cook 4 minutes, or until onion is lightly browned.
8. Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
9. Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with queso fresco and cilantro.
10. Serve with sour cream, if desired.

tube polenta, olive oil, vidalia onion, lime juice, cajun spice seasoning, clove garlic, lime zest, kidney beans, tomatoes, queso fresco, cilantro, sour cream

Taken from www.vegetariantimes.com/recipe/mexican-polenta/ (may not work)