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Polenta and Beans

Makes: 4 servings
Serving size: 3/4cup mixture + about 1 cup polenta
Start to Finish 20 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 311,
  • Fat, total (g) 8,
  • chol. (mg) 19,
  • sat. fat (g) 4,
  • carb. (g) 49,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 8,
  • pro. (g) 15,
  • vit. A (IU) 292,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 751,
  • Potassium (mg) 342,
  • calcium (mg) 212,
  • iron (mg) 2,
  • Starch () 2,
  • Other Carb () 1,
  • Lean Meat () 1,
  • Medium-Fat Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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