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Cheesy Chile Polenta

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Pillsbury Kitchens
Updated Mar 6, 2012
Bake-Off® Contest 38, 1998
Deborah McGuire
West Linn, Oregon
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Pass up regular side dishes for a perky cheese polenta.

Cheesy Chile Polenta

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 11
  • Servings 8
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Ingredients

Polenta

  • 4 cups water
  • 1 1/2 cups uncooked polenta or yellow cornmeal
  • 1 (11-oz.) can whole kernel corn, red and green peppers, drained
  • 1 can (4 oz) 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

Instructions

  • Step 
    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.
  • Step 
    2
    Remove from heat. Stir in butter and cheese. Spoon onto large serving platter. Garnish as desired.

Nutrition

240 Calories
12g Total Fat
8g Protein
26g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 3/4 Cup
Calories
240
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
7g
35%
Cholesterol
30mg
10%
Sodium
610mg
25%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
12%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
8%
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.
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