Double Corn Cakes with Black Beans

Source: Vegetarian Times

oil for frying
1 1/2 cups chopped onion
3 cloves garlic, minced
1 jalapeno, seeded & diced
1 tsp cumin
2 cans black beans (15 oz each), drained & rinsed
15 oz. diced tomatoes
1 1/2 cups corn kernels
1 TB lime juice
18 oz. tube polenta
1 large egg, lightly beaten

1. Heat oil in skillet; saute onion, garlic, & jalapeno. Stir in cumin, black beans, tomatoes, 1 cup corn, & lime juice. Cook 5 minutes until heated through. Transfer to bowl.
2. Crumble polenta into bowl & mash with fork until smooth. Stir in 1/2 cup corn & microwave 1 minute to soften polenta. Stir in egg until mixture is smooth.
3. Heat oil in large skillet. Shape polenta mixture into 8 cakes (1/3 cup each). Fry 5 minutes per side or until golden brown. Serve over black bean mixture.