I've bought tubes of pre-cooked polenta from Trader Joe's a few times to make the following recipe from Vegetarian Times, which we think is very tasty and versatile. We love using the polenta. But what else can we do with it? Does anyone have any recipes? Since it's solid, it can't really be used like a traditional polenta...
Here is the recipe we like!
From Vegetarian Times, 9/07
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.
1 18-oz tube polenta, cut into 12 1/2-inch slices
2 Tbsp olive oil
1 large Vidalia onion, diced (1 1/2 cups)
1 1/2 Tbsp lime juice
1 1/2 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 14.5oz can diced tomatoes with jalapenos
1/2 cup crumbled queso fresco or feta cheese
2 Tbsp chopped cilantro
1/2 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 5 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.
Yield: 4 servings