Polenta is quite versatile - this recipe combines creamy polenta with beans, green chiles, corn and cheese. Serve with a green salad.
4 cups water
1 1/2 cup corn meal, or polenta uncooked
1 can (11 ounces) whole kernal corn mixed with green and red peppers, drained
1 can (7 ounces) green chiles
1/2 teaspoon salt
1 Tablespoon trans free margarine or butter
6 ounces cheese, cheddar, reduced fat, shredded
1 can (15 ounces) rinsed black or pinto beans
1 red bell pepper - cut into rings
In a medium sauce pan, bring the water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.
Continue stirring, add the corn, chiles and the salt. Cook 6-8 minutes or until mixture thickens, stirring occasionally.
Gently stir in the margarine, cheese and beans. Remove from the heat and transfer to a serving dish.