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.

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
cups water
cup yellow cornmeal
cup water
teaspoon salt
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)
  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,
  • 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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