Polenta with Pepper and Cheese
Enjoy this creamy and flavorful dish, packed with cheese, beans, peppers, and corn.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup prepared polenta, 1/8 of recipe
247
Calories
12g
Protein
36g
Carbs
7g
Fat
6g
Fiber
1g
Sugar
627mg
Sodium
Saturated Fat 3 g · Cholesterol 16 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
water
4 cups
corn meal
1 1/2 cups · or polenta, uncooked
whole kernel corn mixed with green and red peppers
1 can · 11 ounces, drained
green chiles
2 cans · 7 - 8 ounces
salt
1/2 teaspoon
margarine or butter
1 tablespoon
cheese, cheddar, reduced fat, shredded
6 ounces
black or pinto beans, low-sodium
1 can · 15 ounces, rinsed
cilantro sprigs
optional
red bell pepper
1 · cut into rings
Instructions
- 1
Wash hands with soap and water.
- 2
In a medium sauce pan, bring the water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.
- 3
Continue stirring, add the corn, chilies, and the salt. Cook 6 to 8 minutes or until mixture thickens, stirring occasionally.
- 4
Gently stir in the margarine, cheese, and beans.
- 5
Remove from the heat and transfer to a serving dish.
- 6
Garnish with red bell pepper rings and cilantro.
Source: USDA MyPlate Kitchen · California Health Department, Los Angeles County Es Facil Campaign Recipe submitted by Gloria Vargas
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