Mexican Polenta

This recipe comes from Vegetarian Times magazine. It comes together really quickly, so less practiced cooks would be wise to prep things before they start cooking (i.e., mince the garlic, open the cans, drain the beans, etc) so that the polenta finishes in the oven around the same time the beans and tomatoes are finished.

If you don't have a lime zester, just skip the zest -- it adds a nice bite to the dish, but it's not essential. If you skip the lime zest, I do suggest that you do not skip the cilantro -- you'll want that fresh taste especially if the lime zest is missing.

1 18oz tube polenta, cut into 12 slices
Cooking spray (such as Pam)
2 tbs. olive oil
1 large sweet onion, diced
1.5 tbs. lime juice
1.5 tsp. mexican or cajun spice seasoning
1 clove garlic, minced
1 tsp. grated lime zest
1 15.5 oz can of beans (black, pinto, or kidney), rinsed and drained
1 14.5 oz can diced tomatoes with jalapenos (I recommend the Muir Glen fired roasted diced tomatoes with green chiles)
1/2 cup grated cheddar or jack cheese
2 tbs. chopped cilantro
sour cream and/or salsa, optional

Position top rack of oven 3 inches from broiler. Turn broiler on high.

Spray polenta slices with cooking spray and place on a baking sheet. Broil 5 minutes per side, or until browned.

Meanwhile, heat oil in large skillet over medium high heat. Add onion, and cook 4 minutes, or until softened. Stir in lime juice, spice seasoning, garlic, and lime zest. Cook 4 minutes, or until onion is lightly browned. Add beans and tomatoes, and simmer 5 minutes or until heated through.

Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with cheese and cilantro. Serve with sour cream and salsa, if desired.