I have been a reader of Vegetarian Times since before I went full-on vegetarian. No joke. And after I took the step toward eating a plant-based diet, I became a subscriber. It’s one of the magazines I just can’t live without each month. Well, back in the April/May 2015 issue, they had an amazing recipe that involved polenta and corn, and black beans, and some other easy to find, or already have on-hand, items. And I had it in my head to make it.
This happens every month when I get my magazine subscriptions. But this time, it was different. Instead of just saying I would one day make that recipe. This time I did.
The recipe is for Double Corn Cakes with Black Beans…and the flavors, textures and just presentation are all fabulous. It’s a healthy and plenty filling meal. Having a hard time with your protein? Make this and you’ll be getting 19 grams in one serving. YES!
Recipe: Double Corn Cakes with Black Beans
Servings: 4
Time: Prep 5 minutes; Cook 20-25 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (1-½ cups)
- 3 cloves garlic, minced (1 tablespoon)
- 1 jalapeño chile, seeded and diced (¼ cup)
- 1 tablespoon ground cumin
- 2 (15-oz) cans no-salt-added black beans, rinsed and drained
- 1 (15-oz) can diced tomatoes
- 1-½ cups fresh or thawed frozen corn kernels, divided
- 1 tablespoon lime juice
- 1 (18-oz) tube pre-cooked polenta
- 1 large egg, lightly beaten
Directions:
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.
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.
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.
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There is something amazing about transforming corn kernels and polenta into savory fritters. I served mine with a side of sliced avocado, but salsa would be a great touch as well. These fritters have this nice crispy outside and soft inside. Fantastic flavor. Healthy. Delicious!! I need to really make more recipes from my magazine subscriptions in the future!
The Celiathlete 