Mexican Polenta

Found this recipe in Vegetarian times magazine. It's actually quite tasty and both Don and I liked it.
1 18-oz. tube polenta, cut into 12 1/2-inch slices
2 Tbs. olive oil
1 large Vidalia onion, diced (1 1/2 cups)
1 1/2 Tbs. lime juice
1 1/2 tsp. Mexican or Cajun spice seasoning (or make your own- 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/4 tsp. paprika, 1/4 tsp. cayenne pepper, and 1/4 tsp. salt)
1 clove garlic, minced (1 tsp.)
1 tsp. grated lime zest
1 15.5-oz. can low-sodium red kidney beans, rinsed and drained
1 14.5-oz. can diced tomatoes with jalapeños
1/2 cup crumbled queso fresco (2 oz.) or feta cheese
2 Tbs. chopped cilantro
1/2 cup sour cream, optional


Position broiling pan, or rack if using electric oven, 3 inches from heat, and turn broiler to high. Spray polenta slices with cooking spray, and place on broiling pan or baking sheet. Broil 5 minutes per side, or until browned.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion, and cook 4 minutes, or until softened. Stir in lime juice, spice seasoning, garlic, and lime zest. Cook 4 minutes, or until onion is lightly browned. Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
Place 3 polenta slices on each plate, ladle bean mixture over top, and sprinkle with queso fresco and cilantro. Serve with sour cream, if desired.