Polenta and Black Beans
"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
Ingredients
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.