corn cake vegetarian recipes

Double Corn Cakes with Black Beans

April 23 2015 Vegetarian Times 

1 | Heat oil in large skillet over medium-high heat. Add onion, garlic, jalape?o, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet. 2 | Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/­­2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth. 3 | Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/­­3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.