Creamy Corn Polenta With Cheddar And Beans

Ingredients

• 1 1/2 cups water
• 1 cup corn meal (or uncooked polenta)
• 2 cans whole kernel corn mixed with green and red peppers (11 ounces each, drained)
• 1/2 can green chiles (7-8 ounces)
• 1/2 teaspoon salt
• 1 tablespoon margarine or butter
• 6 ounces cheddar cheese, reduced fat, shredded
• 1 can black or pinto beans (15 ounces, rinsed)
• cilantro sprigs (optional, for garnish)
• 1 red bell pepper, cut into rings (for garnish)

Method

1. 1 In a medium saucepan, bring water to a boil. Gradually add cornmeal, stirring constantly.
2. 2 Reduce heat to low. Stir in corn, chiles, and salt. Cook 6-8 minutes until thickened, stirring occasionally.
3. 3 Remove from heat. Stir in margarine, cheese, and beans until melted and combined.
4. 4 Transfer to a serving dish. Garnish with red bell pepper rings and cilantro sprigs if desired.