Polenta and white beans may get top billing, but it's the peppers and corn in the salsa that bring the colorful flair to this easy dish.
What You Need
Original recipe yields 3 servings
1 large red bell pepper, chopped into small pieces
1 cup canned yellow corn kernels, rinsed
1 Tbsp. fresh cilantro, chopped
3/4 cup canned white beans, cooked
1 tsp. fresh lime juice
1 clove garlic, minced
pinch of salt to taste
18 oz. ready made polenta log, sliced in triangles or rounds
2 tsp. grapeseed oil
BREAKSTONE'S or KNUDSEN Sour Cream for serving
Add To Shopping List
Let's Make It
COMBINE bell pepper, corn kernels, cilantro, white beans, garlic and lime juice in a small bowl. Season with salt and cover. Let stand to blend flavors; approximately 15 minutes.
HEAT oil in a medium frying pan over low-medium heat. Add polenta slices and fry on both sides until golden.
ARRANGE polenta on plate and top with bean salsa and dollops of sour cream.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
3 servings, 2 pieces per serving
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.