Basil Polenta with Beans 'n' Peppers Recipe

Basil Polenta with Beans 'n' Peppers Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Basil livens up polenta and beans in this colorful, meatless supper from Kimberly Hammond, Kingwood, Texas. Add a salad and fresh fruit to complete the nice, light meal.

[X]

Rate Basil Polenta with Beans 'n' Peppers Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Basil Polenta with Beans 'n' Peppers Recipe

Prep: 35 min. + cooling Cook: 10 min.

Yield: 4 Servings

35 10 45

Ingredients

3 cups water
1 teaspoon salt, divided
1 cup yellow cornmeal
1/2 cup chopped fresh basil
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper

Directions

In a large saucepan, bring water to a boil; add 1/2 teaspoon salt. Gradually add cornmeal, stirring constantly. Reduce heat to low. Stir in basil. Cook and stir for 10 minutes or until thick and creamy. Transfer to an 8-in. square dish coated with cooking spray. Cool to room temperature, about 30 minutes.
In a large skillet, saute the peppers, onion and garlic in oil until tender. Stir in the beans, pepper and remaining salt; keep warm.
Cut polenta into four squares; place on an ungreased baking sheet. Broil 4 in. from the heat for 5 minutes. Turn and broil 5-6 minutes longer or until heated through. Top with vegetable mixture. Yield: 4 servings.

Nutritional Facts 1 polenta square with 1 cup vegetables equals 276 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 795 mg sodium, 50 g carbohydrate, 9 g fiber, 9 g protein.

Originally published as Basil Polenta with Beans 'n' Peppers in Country Woman June/July 2007, p36