Polenta with Pepper and Cheese

  • 4 cups water
  • 1 1/2 cup corn meal (or polenta, uncooked)
  • 1 can whole kernel corn mixed with green and red peppers (11 ounces, drained)
  • 1 can green chilies (7 ounces)
  • 1/2 teaspoon salt
  • 1 tablespoon margarine or butter
  • 6 ounces cheese, cheddar, reduced fat, shredded
  • 1 can black or pinto beans (15 ounces, rinsed)
  • Garnish:
  • cilantro sprigs
  • 1 red bell pepper (cut into rings)

1. In a medium sauce pan, bring the water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.
2. Continue stirring; add the corn, chilies and the salt. Cook 6-8 minutes or until mixture thickens, stirring occasionally.
3. Gently stir in the margarine, cheese and beans.
4. Remove from the heat and transfer to a serving dish.
5. Garnish with red bell pepper rings and cilantro.

Source: http://recipefinder.nal.usda.gov/recipes/polenta-pepper-and-cheese