Mexican Polenta

vegetariantimes.com

Lonna Tucker

1 18-oz. tube polenta, cut into 12 ½-inch slices

2 Tbs. olive oil

1 large Vidalia onion, diced (1 ½ cups)

1 ½ Tbs. lime juice

1 ½ tsp. Mexican or Cajun spice seasoning

1 clove garlic, minced (1 tsp.)

1 tsp. grated lime zest

1 15.5-oz. can low-sodium red kidney beans, rinsed and drained

1 14.5-oz. can diced tomatoes with jalapenos

½ cup crumbled queso fresco (2 oz.) or feta cheese

2 Tbs. chopped cilantro

½ cup sour cream, optional

Directions at vegetariantimes.com

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