Recipe > Southwestern Polenta

Southwestern Polenta

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Servings: 4

Canned Mexicorn adds a pop of color and rich flavor to this delicious Southwestern Polenta. Picked and packed at its peak ripeness, corn goes from field to sealed to meal!

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INGREDIENTS

  • 1 13 ¾-ounce can chicken broth
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 tablespoons butter
  • 1 11-ounce can Mexicorn, drained
  • 1 4.5-ounce can diced chilies, drained
  • ½ cup shredded Monterey Jack cheese

PREPARATION

In medium saucepan over high heat, heat chicken broth and salt to boiling. Gradually whisk in cornmeal. Reduce heat to low; cook until mixture thickens and cornmeal is softened, stirring often, about 15 minutes. Stir in butter, corn, chilies and cheese until blended. Serve immediately.

Serving Suggestion: Serve polenta with grilled fish or chicken.

NUTRITION PER SERVING

Calories 284; Total Fat 12g (Sat 7g, Trans 0g); Cholesterol 30mg; Sodium 949mg; Total Carbohydrates 39g; Dietary Fiber 5g; Sugars 4g; Protein 8g; Vitamin A 385IU; Vitamin C 5mg; Calcium 115mg; Iron 2mg; Vitamin D 7IU; Folate 35mcg

% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 12%; Iron 9%