Double Corn Cakes with Black Beans

Yahoo Health
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Nothing says summer like sweet corn. Make these healthy fritters for the perfect start to your meal.

Serves 4

30 minutes or fewer

Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.

  • 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

  • 1½ cups fresh or thawed frozen corn kernels, divided

  • 1 Tbs. lime juice

  • 1 18-oz. tube pre-cooked polenta

  • 1 large egg, lightly beaten

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 ½ 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.

By Vegetarian Times

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