Polenta and Beans

This vegetarian main dish receives it's Mexican flair from black beans, diced tomatoes, and salsa. Prepare this low-fat recipe in 30-minutes or less.

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4 users rated this recipe an average rating of 3.5
Makes:
4 servings
Serving Size:
3/4 cup mixture + about 1 cup polenta
Start to Finish:
20 mins
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Polenta and Beans

Ingredients
3
cups water
1
cup yellow cornmeal
1
cup water
1/2
teaspoon salt
1
15 ounce can black beans, rinsed and drained
1
14 1/2 ounce can diced tomatoes, undrained
1
cup bottled salsa with cilantro or other salsa
3/4
cup shredded Mexican cheese blend (3 ounces)

Directions

  1. 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.)
  2. 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.
  3. 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
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