Polenta and Black Beans

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #1422

October 26, 2011



"This recipe started out with a basic Better Homes and Gardens version that I modified slightly because it needed a little more kick to the spices."

Original is 4 servings

Nutritional

  • Serving Size: 1 (568.5 g)
  • Calories 701.5
  • Total Fat - 37.9 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 702.9 mg
  • Sodium - 3214.2 mg
  • Total Carbohydrate - 36.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 1.8 g
  • Protein - 56.1 g
  • Calcium - 688.6 mg
  • Iron - 15.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Make Polenta: In a large saucepan, boil 3 cups water. In a bowl, combine cornmeal, 1 cup water, and 1/2 salt. Slowly stir cornmeal mixture into boiling water. Continue cooking (and stir) until mixture comes to a boil. Reduce heat to low, and cook (and stir) 5-10 minutes or until polenta is thick. If polenta becomes too thick, add a bit more water.

Step 2

While polenta is cooking, combine beans, Rotel, and salsa in a large skillet. Simmer 10 minutes, stirring often. Stir in the cilantro and half of the cheese.

Step 3

Spoon polenta into four bowls. Top with black bean mixture and remaining cheese.

Tips


No special items needed.

0 Reviews

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