Print Options

Back to Basil Polenta with Beans 'n' Peppers >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Basil Polenta with Beans 'n' Peppers

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.

4 ServingsPrep: 35 min. + cooling Cook: 10 min.

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

2 of 2

Basil Polenta with Beans 'n' Peppers (continued)

Directions (continued)

longer or until heated through. Top with vegetable mixture. Yield:
4 servings.

Nutrition 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.