Polenta with Pepper and Cheese
Source: California Health Department, Los Angeles County Es Facil Campaign Recipe submitted by Gloria Vargas
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Enjoy this creamy and flavorful dish, packed with cheese, beans, peppers, and corn.
- Makes
- 8 servings
Ingredients
- 4 cups water
- 1 1/2 cups corn meal (or polenta, uncooked)
- 1 can whole kernel corn mixed with green and red peppers (11 ounces, drained)
- 2 cans green chiles (7 - 8 ounces)
- 1/2 teaspoon salt
- 1 tablespoon margarine or butter
- 6 ounces cheese, cheddar, reduced fat, shredded
- 1 can black or pinto beans, low-sodium (15 ounces, rinsed)
- Garnish:
- cilantro sprigs (optional)
- 1 red bell pepper (cut into rings)
Directions
- Wash hands with soap and water.
- In a medium sauce pan, bring the water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.
- Continue stirring, add the corn, chilies, and the salt. Cook 6 to 8 minutes or until mixture thickens, stirring occasionally.
- Gently stir in the margarine, cheese, and beans.
- Remove from the heat and transfer to a serving dish.
- Garnish with red bell pepper rings and cilantro.
Notes
Learn more about: Corn Bell Peppers Herbs
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.