Mexican Magic Cups

Creamy polenta topped with spicy kidney beans and cheese and baked in cups. This recipe is from FoodFood TV channel

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Mexican Magic Cups
Main Ingredients Red kidney beans (rajma), Polenta
Cuisine Fusion
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Mexican Magic Cups

  • 1 cup Red kidney beans (rajma) , soaked overnight and cooked
  • 1/2 cup Polenta
  • 3 tablespoons Oil
  • 1 cup Onions , chopped
  • 1 tablespoon Garlic , crushed
  • 2 medium Tomatoes
  • to taste Salt
  • 5-6 Pickled jalapenos , chopped
  • 2 cups Milk
  • 1 Lemon
  • 200 grams Processed cheese
  • a few Fresh coriander leaves
  • as required Olive oil


  1. Preheat oven to 180° C.
  2. Heat oil in a non-stick pan, add onions and saute for 1-2 minutes. Add garlic and saute till lightly browned.
  3. Add red kidney beans and mix. Add 1 cup water, cover and cook.
  4. Roughly chop tomatoes, puree them in a mixer and add to the pan. Rinse the mixer jar with a little water and add to the pan and mix. Add salt and cook. Add pickled jalapenos and mix and cook.
  5. Heat milk in another pan. Add polenta, mix and cook till thick and creamy. Add salt and grate a little lemon zest into the pan and mix well.
  6. Put kidney beans mixture equally in 4 tall cups. Cut cheese into big pieces and put them in the cups.
  7. Put a few coriander leaves and top with polenta, press it lightly and make it even. Drizzle a little olive oil over the polenta. Keep the cups in the preheated oven and bake for 15 minutes.
  8. Bring the cups out of the oven, scoop out the mixture onto serving plate and serve hot.

Nutrition Info

Calories 1675
Carbohydrates 66.2
Protein 66.6
Fat 127.1
Other Fiber Calcium- 2226.5mg