Polenta with Pepper and Cheese

20 min · Serves 8

Based on a recipe from California Health Department, Los Angeles County Es Facil Campaign Recipe submitted by Gloria Vargas, via USDA MyPlate Kitchen

What goes in

• 4 cupswater
• 1½ cupscornmeal or uncooked polenta
• 1 cancanned whole kernel corn with red and green peppers, drained
• 2 canscanned green chiles
• 2½ mlsalt
• 14.8 mlmargarine or butter
• 6 ozshredded reduced-fat cheddar cheese
• 1 cancanned low-sodium black or pinto beans, rinsed
• cilantro sprigs (optional)
• 1red bell pepper, sliced into rings

How to cook it

1. Bring the water to a rolling boil in a medium saucepan.
2. Whisk in the cornmeal in a steady stream, then lower the heat to a gentle simmer.
3. Fold in the corn, green chiles, and salt, then cook for 6 to 8 minutes, stirring occasionally until the polenta turns thick and smooth.
4. Stir the butter, shredded cheddar, and beans into the hot polenta until the cheese melts completely.
5. Spoon into a serving bowl and top with the red bell pepper slices and fresh cilantro.

More Kubbord recipes