Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 1 teaspoon salt, divided

  3. 1 cup yellow cornmeal

  4. 1/2 cup chopped fresh basil

  5. 1 medium green pepper, cut into strips

  6. 1 medium sweet red pepper, cut into strips

  7. 1 medium onion, thinly sliced

  8. 3 garlic cloves, minced

  9. 1 tablespoon olive oil

  10. 1 can (15 ounces) black beans, rinsed and drained

  11. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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. 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.


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