How to make Mexican Magic Cups - Creamy polenta topped with spicy kidney beans and cheese and baked in cups.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Red Kidney Beans, Polenta (पोलेंता)

Cuisine : Mexican

Course : Snacks and Starters

Mexican Magic Cups Recipe Card

Mexican Magic Cups

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

For more recipes related to Mexican Magic Cups checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Red Kidney Bean and Coriander Burgers . You can also find more Snacks and Starters recipes like Prawn Vermicelli, Cheese And Dill Canapes, Crispy fry potato, Noodle Roll.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mexican Magic Cups Recipe

  • Red Kidney Beans 1 cup

  • Polenta 1/2 cup

  • Oil 3 tablespoons

  • Onions chopped 1 cup

  • Garlic crushed 1 tablespoon

  • Tomatoes 2 medium

  • Salt to taste

  • Pickled jalapenos chopped 5-6

  • Milk 2 cups

  • Lemon zest grated 1/4 teaspoon

  • Processed cheese 200 grams

  • Fresh coriander leaves a few

  • Olive oil as required


Step 1

Preheat oven to 180° C.

Step 2

Heat oil in a non-stick pan, add onions and saute for 1-2 minutes. Add garlic and saute till lightly browned.

Step 3

Add red kidney beans and mix. Add 1 cup water, cover and cook.

Step 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.

Step 5

Heat milk in another pan. Add polenta and cook till thick and creamy. Add salt and lemon zest and mix well.

Step 6

Put kidney beans mixture in tall cups. Cut cheese into big pieces and put them over the beans.

Step 7

Put a few coriander leaves and top with polenta. Press lightly and drizzle a little olive oil over each. Cook in the preheated oven for 15 minutes.

Step 8

Serve hot in the cups.