Double Corn Cakes with Black Beans

Garnish with fresh avocado, salsa, fresh tomatoes, sour cream and/or guacamole.

Ingredients
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 tbsp)
1 jalapeno, seeded and diced (1/4 cup)
1 tbsp cumin powder
2 cans black beans (15 oz each)
1 can diced tomatoes (15 oz)
1 cup corn and 1/2 cup corn
1 tbsp lime juice
1 tube pre-cooked polenta (18 oz)
1 large egg, lightly beaten

Instructions
Heat oil over medium-high heat. Add onion, garlic, jalapeno, and cumin; saute 5 minutes. Stir in beans, tomatoes, 1 cup corn. Season with salt and pepper if desired (go easy on the salt if the cans are not sodium-free), cook 5 minutes or until heated through. Remove from heat, gently stir in lime juice. Cover and keep warm.

Crumble polenta into microwave safe bowl and mash with fork until nearly smooth. Add remaining 1/2 cup of corn. Microwave 1 minute to soften polenta, then fold in beaten egg until mixture is smooth. Shape polenta into 8 cakes, gently flattening with palm.

Heat oil in skillet over medium-high heat. Cook corn cakes, 5 minutes per side, or until golden brown. Serve cakes over black bean mixture.

From the Vegetarian Times magazine, April/May 2015 edition.