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Cheesy Chile Polenta

Cheesy Chile Polenta
  • Prep 20 min
  • Total 0 min
  • Ingredients 11
  • Servings 8
Pass up regular side dishes for a perky cheese polenta.
Updated March 6, 2012
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Deborah McGuire
West Linn, Oregon

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 (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

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.

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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