Friday, October 2, 2015
Foodie Fridays: Double Corn Cakes with Black Beans
Cooler weather has me craving heartier foods. The bean recipe for Double Corn Cakes with Black Beans is like a simplified version of meatless chili. I doubled the amount of lime juice and added some fresh salsa, but otherwise left the recipe alone, and it is a very tasty and satisfying main dish. The corn cakes definitely need more flavor, and I sprinkled some kosher salt on top of them once they were cooked. Next time I will add salt before cooking them, and probably some other flavorings as well, such as cheese and/or spices. This dish is very quick and filling, and a good way to transition over to cool-weather foods.
Double Corn Cakes with Black Beans
1 T. olive oil
1 medium onion, diced
3 cloves garlic, minced
1 small jalapeño chili, seeded and minced
1 T. cumin
2 cans (15 oz. each) low sodium black beans, rinsed and drained
1 can (15 oz.) diced tomatoes (I used unsalted)
juice of 1 lime (about 2 T.)
1 C. refrigerated fresh salsa
1 1/2 C. fresh or thawed frozen corn
1 tube (18 oz.) pre-cooked polenta
1/2 tsp. salt
1 large egg, lightly beaten
Heat the oil in a large skillet over medium-high heat. Add the next four ingredients and cook for 5 minutes, until the onions are translucent. Stir in the next 4 ingredients plus 1 cup of corn. Season to taste with salt and pepper. Cook until heated through, about 5 minutes. Set aside.
Crumble the polenta into a large bowl and mash with a fork until almost smooth. Add 1/2 cup of corn and the salt. Microwave on HIGH for one minute to soften the polenta. Stir and then add the beaten egg, folding it into the polenta mixture until smooth.
Spray another skillet (or reuse the first one, wiped clean) with cooking spray and heat over medium heat. Shape the polenta mixture into eight 1/3-cup cakes, gently flattening each one with your hands. Cook the cakes in two batches in the skillet for 5 minutes per side, until golden brown. Serve the corn cakes with the black beans. Serves 4.
Note: The beans were perfectly seasoned and tasty, but if I had had any cilantro, I would have added it just because I like cilantro. The corn cakes were rather bland, so I added some salt to the original recipe. I think some added cheese and/or herbs or seasonings (chili peppers, chili powder or any Mexican-style seasoning blend, etc.) would make them even tastier.