Corn cakes, or as my grandmother would call it “mush,” are a great way to have a quick hearty meal on a cold night. The spices in the beans are just enough to bring out a bit more flavor to the dish. The mush was also super easy to make and can even be saved for lunches or dinners later in the week.
Serves 4
Ingredients:
1 Tbs. coconut oil
1½ cups medium yellow onion, diced
1 Tbs garlic, minced
1 jalapeño chile, seeded and diced
1 Tbs ground cumin
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can diced tomatoes
1½ cups thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz tube polenta
1 large egg, lightly beaten
Directions:
- Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin and sauté for 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cooked for 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
- 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.
- Coat skillet with cooking spray, and heat over medium-heat. Shape polenta into 8 ⅓-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet for 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.