Double Corn Cakes with Black Beans

Double Corn Cakes with Black Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbs. olive oil

  • 1

    medium yellow onion, diced (1½ cups)

  • 3

    cloves garlic, minced (1 Tbs.)

  • 1

    jalapeño chile, seeded and diced (¼ cup)

  • 1

    Tbs. ground cumin

  • 2

    15-oz. cans no-salt-added black beans, rinsed and drained

  • 1

    15-oz. can diced tomatoes

  • cups fresh or thawed frozen corn kernels, divided

  • 1

    Tbs. lime juice

  • 1

    18-oz. tube pre-cooked polenta

  • 1

    large egg, lightly beaten

Directions

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


Nutrition

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