Double Corn Cakes with Black Beans

By Joelene

Ingredients

• 1 Tbs. olive oil
• 1 medium yellow onion, diced (1 1/2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1 jalapeño 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

Preparation

Step 1

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.