Pete picked up a store-bought version of these while we were grocery shopping (vegan, but not gluten-free), and he informed me they were delicious. I salvaged the box out of the recycling bin to try and recreate them, gluten-free style. I am surprised by the results. They're brilliant! Pete says they are not quite as good as his, but that is probably the difference of delicious, gluteny breadcrumbs compared to polenta...
Be careful, these are very morish!
1 can chili beans (or sub 1 can red kidney with Mexican / taco spices)
2 cups rice
1 1/2 cups corn kernels
1/2 cup rice flour
1 cup polenta (for rolling)
Lazily mash the chili beans / red kidney beans and spices, just so that roughly half are paste-like.
Add in the rice, corn, and flour, and mix well to combine (it is probably easiest to use your hands for this stage).
Grab a clump at a time, and form into a ball, and roll in the polenta. Set aside and continue to form the rest.
Cook over medium-high heat in a tablespoon of oil (or skip the oil and just remember to move them frequently). Roll them around so that all sides cook. (I fried each ball for ten minutes, just to be safe that they were completely warmed through, and crunchy on the outside.)
These go great served with a simple, green salad, as a side-dish themselves, or on their own. I practically ate them out of the pan as they were cooking, so there is no judgement here!
(These are the ones that Pete bought! If you don't have to worry about gluten, check these out!)
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