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Bake-Off® Contest 38, 1998
West Linn, Oregon

Cheesy Chile Polenta

Pass up regular side dishes for a perky cheese polenta.

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  • prep time 20 min
  • total time
  • ingredients 11
  • servings 8
 

Ingredients

Polenta

4
cups water
1 1/2
cups uncooked polenta or yellow cornmeal
1
(11-oz.) can Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
1
teaspoon salt
2
tablespoons butter or margarine
6
oz. (1 1/2 cups) shredded Cheddar cheese

Garnish, if desired

Sour cream
Chopped fresh cilantro
Red bell pepper rings
Fresh cilantro sprigs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium saucepan, bring water to a boil. Gradually add polenta, stirring constantly. Reduce heat to medium-low. While stirring constantly, gradually add corn, chiles and salt. Cook 6 to 8 minutes or until very thick, stirring constantly.
  • 2 Remove from heat. Stir in butter and cheese. Spoon onto large serving platter. Garnish as desired.
  • 1 In medium saucepan, bring water to a boil. Gradually add polenta, stirring constantly. Reduce heat to medium-low. While stirring constantly, gradually add corn, chiles and salt. Cook 6 to 8 minutes or until very thick, stirring constantly.
  • 2 Remove from heat. Stir in butter and cheese. Spoon onto large serving platter. Garnish as desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
240
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
7g,
7%
),
Cholesterol
30mg
30%;
Sodium
610mg
610%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
20%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.