Polenta with pepper and cheese - wistv.com - Columbia, South Carolina |

Polenta with pepper and cheese

Source: USDA, adapted from California Health Department-Los Angeles County
http://www.bestbonesforever.gov/recipes_main/lunch_dinner.cfm

4 cups water
1-1/2 cups corn meal, or polenta uncooked
1 (11-ounce) can whole kernel corn mixed with green and red peppers, drained
1 (7-ounce) can green chilies
1/2 teaspoon salt
1 tablespoon margarine
6 ounces low-fat shredded cheddar cheese
1 (15-ounce) can rinsed black or pinto beans, drained

Garnish:
Cilantro sprigs
1 red bell pepper, cut into rings
In a medium sauce pan, bring water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.

  1. Continue stirring; add the corn, chilies, and salt. Cook 6-8 minutes or until mixture thickens, stirring occasionally.
  2. Gently stir in the margarine, cheese, and beans.
  3. Remove from heat and transfer to a serving dish.
  4. Garnish with red bell pepper rings and cilantro.

 

Makes 8 servings

 

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.