Double Corn Cakes with Black Beans

Other, Vegetarian

Double Corn Cakes with Black Beans

Adapted from vegetariantimes.com

As I have stated before, polenta is a staple in an Argentinean’s pantry. Since the first time I had polenta I have loved it. This is a different take on polenta where you form it into corn fritters with some corn and egg. They pair wonderfully with the warm black bean salad. I really liked this dish and the corn cakes will definitely be on my mind to make in the future as a side dish for something else.

Yields 4 servings

Double Corn Cakes with Black Beans, corn cakes

Corn Cakes on the Griddle

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 tablespoon ground cumin
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15-oz can diced tomatoes, undrained
  • 1 ½ cups thawed frozen corn kernels, divided
  • 1 18-ounce tube pre-cooked polenta
  • 1 large egg, lightly beaten
Double Corn Cakes with Black Beans, black beans

Black Beans Sizzling Away

Directions:

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cumin and sauté for about 5 minutes. Stir in the beans, tomatoes with their juice and 1 cup of corn. Season with salt and pepper to taste. Cook for about 5 minutes or until heated through. Reduce heat to low to keep warm.
  2. Crumble the polenta into a microwaveable bowl and mash with a fork until nearly smooth. Add the remaining ½ cup of corn. Microwave 1 minute to soften the polenta. Stir. Add the beaten egg and fold into the polenta mixture until smooth.
  3. Grease a griddle and heat over medium-high heat. Shape the polenta into 8 1/3-cup cakes. Cook the corn cakes on the griddle 5 minutes per side or until golden brown.
  4. Serve the corn cakes over the black bean mixture.

 

Comments: Besides being delicious, this is also a very quick meal to make; it won’t take you more than 30 minutes. Instead of frozen corn you may also use fresh corn if you wish. When forming the cakes, the original recipe suggests gently flattening them with your palm. What I did was fill a 1/3 measuring cup with the polenta mixture and plopped the cakes directly onto the griddle from the cup. I did not flatten them in order to get some nice, thick cakes. (They also look very perfectly beautiful). The recipe says you should get 8 corn cakes; I got 9 so don’t fret if you don’t get exactly 8.

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