Polenta and Beans
cup yellow cornmeal
15 ounce can black beans, rinsed and drained
14 1/2 ounce can diced tomatoes, undrained
cup bottled salsa with cilantro or other salsa
cup shredded Mexican cheese blend (3 ounces)
- For polenta,* in a large saucepan bring the 3 cups water to boiling. In a medium bowl combine cornmeal, the 1 cup water, and salt. Stir cornmeal mixture slowly into the boiling water. Cook and stir until mixture comes to boiling. Reduce heat to low. Cook for 5 to 10 minutes or until mixture is thick, stirring occasionally. (If mixture is too thick, stir in additional water.)
- Meanwhile, in a large skillet combine the beans, undrained tomatoes, and salsa. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring frequently. Stir 1/2 cup of the cheese into the polenta. Divide polenta among four shallow bowls. Top with the bean mixture and sprinkle with the remaining cheese.
- Makes 4 servings
From the Test Kitchen
Polenta can be made from a variety of cornmeal products. In this recipe, yellow cornmeal produced the best results.
Nutrition Facts(Polenta and Beans)
- Per serving:
- 311 kcal cal.,
- 8 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 19 mg chol.,
- 751 mg sodium,
- 49 g carb.,
- 8 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet