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Polenta with pepper and cheese

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Source: USDA, adapted from California Health Department-Los Angeles County
http://www.bestbonesforever.gov/recipes_main/lunch_dinner.cfm

4 cups water
1-1/2 cups corn meal, or polenta uncooked
1 (11-ounce) can whole kernel corn mixed with green and red peppers, drained
1 (7-ounce) can green chilies
1/2 teaspoon salt
1 tablespoon margarine
6 ounces low-fat shredded cheddar cheese
1 (15-ounce) can rinsed black or pinto beans, drained

Garnish:
Cilantro sprigs
1 red bell pepper, cut into rings
In a medium sauce pan, bring water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.

  1. Continue stirring; add the corn, chilies, and salt. Cook 6-8 minutes or until mixture thickens, stirring occasionally.
  2. Gently stir in the margarine, cheese, and beans.
  3. Remove from heat and transfer to a serving dish.
  4. Garnish with red bell pepper rings and cilantro.

 


Makes 8 servings

 

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