Creamy Polenta with Peppers and Cheese

This fiber-rich dish combines complex carbohydrates from polenta and beans with lean protein from reduced-fat cheese for a satisfying, slow-digesting meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 4 cups water
• 1 1/2 cups uncooked cornmeal (polenta) · 630 kcal in the whole recipe
• 1 can drained sweet corn with peppers (11 oz) · 237 kcal in the whole recipe
• 2 cans canned green chiles (7-8 oz total) · 45 kcal in the whole recipe
• 1/2 teaspoon salt
• 1 tablespoon butter · 95 kcal in the whole recipe
• 6 ounces shredded reduced-fat cheddar cheese · 510 kcal in the whole recipe
• 1 can low-sodium black beans, rinsed and drained (15 oz) · 423 kcal in the whole recipe
• 1 red bell pepper, sliced into rings · 35 kcal in the whole recipe
• Fresh cilantro sprigs for garnish (optional)

Method

1. Bring the water to a boil in a medium saucepan.

   

2. Gradually whisk in the cornmeal, then reduce the heat to low.

   

3. Stir in the corn, green chiles, and salt, then cook for 6 to 8 minutes, stirring occasionally, until the mixture thickens.

   

4. Gently fold in the butter, shredded cheese, and black beans until the cheese is completely melted and creamy.

   

5. Transfer to a serving dish and garnish with the red pepper rings and fresh cilantro.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.