Basil Polenta with Beans 'n' Peppers Recipe

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

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. + cooling Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 longer or until heated through. Top with vegetable mixture. Yield: 4 servings.
Originally published as Basil Polenta with Beans 'n' Peppers in Country Woman June/July 2007, p36

Nutritional Facts

1 each: 276 calories, 4g fat (1g saturated fat), 0 cholesterol, 795mg sodium, 50g carbohydrate (5g sugars, 9g fiber), 9g protein.

  • 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
  1. 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.
  2. In a large skillet, saute the peppers, onion and garlic in oil until tender. Stir in the beans, pepper and remaining salt; keep warm.
  3. 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.
Originally published as Basil Polenta with Beans 'n' Peppers in Country Woman June/July 2007, p36

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