Mexican Polenta Recipe | Vegetarian Times Skip to main content

Mexican Polenta

This recipe is a spin on tacos—but much heartier and easier to serve. You can make your own Mexican seasoning by combining 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/4 tsp. paprika, 1/4 tsp. cayenne pepper, and 1/4 tsp. salt. Prepare the mix in larger batches, and keep in an airtight container, ready to go.



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1 18-oz. tube polenta, cut into 12 ½-inch slices
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2 Tbs. olive oil
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1 large Vidalia onion, diced (1 ½ cups)
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1 ½ Tbs. lime juice
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1 ½ tsp. Mexican or Cajun spice seasoning
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1 clove garlic, minced (1 tsp.)
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1 tsp. grated lime zest
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1 15.5-oz. can low-sodium red kidney beans, rinsed and drained
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1 14.5-oz. can diced tomatoes with jalapenos
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½ cup crumbled queso fresco (2 oz.) or feta cheese
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2 Tbs. chopped cilantro
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½ cup sour cream, optional


  1. Position broiling pan, or rack if using electric oven, 3 inches from heat, and turn broiler to high. Spray polenta slices with cooking spray, and place on broiling pan or baking sheet. Broil 5 minutes per side, or until browned.
  2. 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 kidney beans and tomatoes; simmer 5 minutes, or until heated through.
  3. Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with queso fresco and cilantro. Serve with sour cream, if desired.

Nutrition Information: 

14 g
Total Fat: 
10 g
Saturated Fat: 
2.5 g
46 g
10 mg
939 mg
12 g
4 g
Serves 4

Comments on this Recipe

This recipe was pretty simple and came out fantastic. Great week night meal. I used black beans [because i was out of kidney beans] and sharp cheddar instead of feta. Was a huge crowd-pleaser and very filling.