To Make Polenta: Bring ¾-cup water to a boil.
Reduce to low. Slowly whisk in cornmeal,
stirring to break down clumps. Add more hot
water (about ¼-cup) to thin out. Salt to taste.
1. Preheat oven to 375F and set aside a
square 8 or 9-inch glass casserole dish.
2. Line a large pot with ¼-cup water.
3. Sauté onion and garlic until translucent.
4. Add spices, stirring to coat well, and
cook another minute.
5. Add beans, corn, green chiles, and
6. Mix well and cook for a minute or so then
transfer to your casserole dish.
7. Spread polenta mixture on top and bake
30 minutes, or until polenta is firm.
8. Allow to cool for 15 minutes (it continues
to firm as it cools), scoop into bowls.
9. Drizzle with hot sauce and serve warm.
Per serving: 387 calories, 3.8g fat, 70.1g carbs,
15.6g fiber, 6.7g sugars, 19.5g protein
Add-on: Add guacamole or sliced olives.
Prep: Make entire dish ahead. Or make polenta
and vegetable mixture, store separately and
assemble and bake to order.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 15 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 269.5mg||7 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 26.6g|
|Protein 4.4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 146
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