Polenta with Pepper and Cheese
Enjoy this creamy and flavorful dish, packed with cheese, beans, peppers, and corn.
- Yield
- 8 servings
- Serving size
- 1 cup prepared polenta, 1/8 of recipe
- Rating
- 3.58 of 5 (117 ratings)
Food groups
- Dairy: 1/2 cups
- Vegetables: 1 cups
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)
- Garnish:
- cilantro sprigs (optional)
- 1 red bell pepper (cut into rings)
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 246.79 |
| Total Fat | 6.7 g |
| Saturated Fat | 3.1 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 16.18 mg |
| Carbohydrates | 36.26 g |
| Dietary Fiber | 6.14 g |
| Total Sugars | 0.95 g |
| Added Sugars included | 0 g |
| Protein | 12.15 g |
| Calcium | 199 mg |
| Potassium | 367 mg |
| Sodium | 627.45 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 67 mg |
| Phosphorus | 255 mg |
| Selenium | 12 mg |
| Zinc | 2 mg |
| Vitamin A | 78 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 34 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 4 mcg |
| Folate | 78 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 2 mg |
| Choline | 22 mg |
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Source
Recipe by: California Health Department, Los Angeles County — Es Facil Campaign — Recipe submitted by Gloria Vargas
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/polenta-pepper-and-cheese. Federal works are public domain in the United States.