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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 244 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 12 mg |
| Sodium | 645 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 7 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 0 mcg |
| Calcium | 229 mg |
| Iron | 3 mg |
| Potassium | 372 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Polenta with Pepper and Cheese. Recipe source: California Health Department, Los Angeles County Es Facil Campaign Recipe submitted by Gloria Vargas. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.