Polenta and Black Beans
Created by KathyD on October 26, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #1422
Ingredients
- 3 cups water
- 1 cup yellow cornmeal
- 1 cup water
- 1/2 teaspoon salt
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can Rotel or diced tomatoes, undrained
- 1 cup salsa
- 1-2 tablespoons fresh cilantro
- 4 ounces mexican cheese blend, shredded
How to Make
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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.
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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.
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Step 3: Spoon polenta into four bowls. Top with black bean mixture and remaining cheese.
Nutritional Facts
- 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