Southwestern Polenta Cakes
This vegetarian dish is high in fiber and provides a hearty bite that's filling and delicious.
Servings: 4 people
Calories: 328kcal
Ingredients
- 2 tablespoons olive oil divided
- 1 onion diced
- 1 garlic clove minced
- 1 eggplant small, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 15 ounces diced tomatoes can
- 1 cup black beans cooked
- 1/2 cup corn kernels frozen
- 1 prepared polenta package, sliced into 1/2 inch slices
- 1/4 cup Greek yogurt
- 2 tablespoons cilantro finely chopped, plus more for garnish
- 1 tablespoon lime juice fresh
Instructions
- Heat half the olive oil in a large skillet over medium heat. Add the onion, garlic, and eggplant and cook until soft, about 10 minutes. Add the spices and salt and cook for 1 more minute. Add the tomatoes and 1/2 cup water and bring to a boil. Simmer for 5 minutes and stir in the black beans and corn. Turn off heat.
- In another skillet, heat remaining olive oil. Add the polenta slices and cook until light browned and crispy on both sides.
- Top the polenta slice with the vegetable mixture. To make the sauce, whisk together the yogurt with the cilantro and lime juice. Drizzle over top the polenta cakes and top with extra cilantro if desired.
Nutrition
Serving: 4slices polenta, 1/2 cup vegetables, 1 tablespoon sauce | Calories: 328kcal | Carbohydrates: 53g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 210mg | Fiber: 15g | Sugar: 10g |
| SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10