Double Corn Cakes with Black Beans

• 1 Tbs. olive oil
• 1 medium yellow onion, diced (1 1/2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1 jalapeno chile, seeded and diced ( 1/4 cup)
• 1 Tbs. ground cumin
• 2 15-oz. cans no-salt-added black beans, rinsed and drained
• 1 15-oz. can diced tomatoes
• 1 1/2 cups fresh or thawed frozen corn kernels, divided
• 1 Tbs. lime juice
• 1 18-oz. tube pre-cooked polenta
• 1 large egg, lightly beaten

1. Heat oil in large skillet over medium-high heat.
2. Add onion, garlic, jalapeno, and cumin, and saute 5 minutes.
3. Stir in beans, tomatoes,
4. 1 cup corn, and lime juice; season with salt and pepper, if desired.
5. Cook 5 minutes, or until heated through.
6. Transfer mixture to covered container, and keep warm.
7. Wipe out skillet.
8. Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth.
9. Add remaining 1/2 cup corn kernels.
10. Microwave 1 minute to soften polenta.
11. Stir, then add beaten egg, and fold into polenta mixture until smooth.
12. Coat skillet with cooking spray, and heat over medium-high heat.
13. Shape polenta into 8 1/3-cup cakes, gently flattening with palm.
14. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown.
15. Serve corn cakes over black bean mixture.

olive oil, yellow onion, garlic, jalapeno chile, ground cumin, salt, tomatoes, corn kernels, lime juice, tube pre, egg

Taken from www.vegetariantimes.com/recipe/double-corn-cakes-with-black-beans/ (may not work)