Polenta with Pepper and Cheese
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Ingredients
- 4 cups water
- 1 1/2 cups corn meal (or polenta, uncooked)
- 1 can whole kernel corn mixed with green and red peppers (11 ounces, drained)
- 2 cans green chiles (7 - 8 ounces)
- 1/2 teaspoon salt
- 1 tablespoon margarine or butter
- 6 ounces cheese, cheddar, reduced fat, shredded
- 1 can black or pinto beans, low-sodium (15 ounces, rinsed)
- cilantro sprigs (optional)
- 1 red bell pepper (cut into rings)
Instructions
- Wash hands with soap and water.
- In a medium sauce pan, bring the water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.
- Continue stirring, add the corn, chilies, and the salt. Cook 6 to 8 minutes or until mixture thickens, stirring occasionally.
- Gently stir in the margarine, cheese, and beans.
- Remove from the heat and transfer to a serving dish.
- Garnish with red bell pepper rings and cilantro.
Nutrition
| Calories | 244 |
|---|---|
| Protein | 12 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 12 mg |
| Sodium | 645 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: California Health Department, Los Angeles County Es Facil Campaign Recipe submitted by Gloria Vargas