Serves 8
247 cal · 25 min
Polenta with Pepper and Cheese
Recipe GLPR68ed3dd6d52007
A creamy, hearty polenta dish loaded with corn, roasted green chiles, and melted cheddar cheese, finished with black beans and served with fresh red bell pepper rings. This comforting side dish pairs well with grilled meats or can stand alone as a satisfying vegetarian main course.
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Ingredients
4 cups water
1½ cups cornmeal or polenta (uncooked)
11 ounces canned whole kernel corn with green and red peppers, drained
2 cans (7-8 ounces total) canned roasted green chiles, drained
½ teaspoon salt
1 tablespoon butter or margarine
6 ounces shredded reduced-fat cheddar cheese
1 can (15 ounces) low-sodium black or pinto beans, rinsed and drained
1 fresh red bell pepper, cut into rings
fresh cilantro sprigs, for garnish (optional)
Directions
Wash your hands thoroughly with soap and water. Pour the water into a medium saucepan and bring it to a rolling boil over high heat.
Slowly pour the cornmeal into the boiling water in a thin stream, stirring constantly with a whisk to prevent lumps from forming.
Once all the cornmeal has been incorporated, reduce the heat to low and continue stirring to combine thoroughly.
Add the drained corn with peppers, the drained green chiles, and the salt to the polenta mixture. Stir well to distribute the vegetables evenly.
Cook over low heat for 6 to 8 minutes, stirring occasionally, until the mixture becomes thick and creamy and pulls away from the sides of the pan.
Remove from the heat. Gently fold in the butter, shredded cheddar cheese, and the rinsed and drained beans until fully incorporated and the cheese is melted.
Transfer the polenta mixture to a serving dish and arrange the red bell pepper rings on top. Garnish with fresh cilantro sprigs if desired, and serve warm.
