Deborah McGuire
West Linn, Oregon
Pass up regular side dishes for a perky cheese polenta.
Cheesy Chile Polenta
- Prep Time 20 min
- Total 0 min
- Ingredients 11
- Servings 8
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
-
Step1In 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.
-
Step2Remove 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;
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