Double Corn Cakes with Black Beans

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

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  • 1 Tbs. olive oil
  • 1 medium yellow onion, diced (11/2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 jalapeño chile, seeded and diced (1/4 cup)
  • 1 Tbs. ground cumin
  • 2 15-oz. cans no-salt-added black beans, rinsed and drained
  • 1 15-oz. can diced tomatoes
  • 11/2 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 1/2 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.

Nutrition Information

  • Calories 395
  • Carbohydrate Content 74 g
  • Cholesterol Content 47 mg
  • Fat Content 7 g
  • Fiber Content 16 g
  • Protein Content 19 g
  • Saturated Fat Content 1 g
  • Sodium Content 656 mg
  • Sugar Content 12 g