Black Bean Ragoût With Cheese Polenta

Creamy cheese polenta serves as a base for a hearty bean-and-tomato mixture. The polenta can be made with quick-cooking grits or yellow cornmeal. Both products yield equally good results, so use whichever you have on hand.

Yield: 4 servings (serving size: 1 cup polenta and 1 cup ragoût)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 21%
  • Fat: 7.7g
  • Saturated fat: 3.7g
  • Protein: 14.9g
  • Carbohydrate: 55.1g
  • Fiber: 9.5g
  • Cholesterol: 18mg
  • Iron: 2.9mg
  • Sodium: 801mg
  • Calcium: 246mg


  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 1/2 cups chopped zucchini (about 1 medium)
  • 1 cup frozen whole-kernel corn
  • 1 1/4 teaspoons fajita seasoning (such as McCormick)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 1/4 cups water
  • 3/4 cup 1% low-fat milk
  • 1/2 teaspoon salt
  • 1 tablespoon light stick butter
  • 3/4 cup yellow cornmeal or uncooked quick-cooking grits
  • 1/2 cup (2 ounces) shredded 2% reduced-fat sharp Cheddar cheese
  • 1/4 cup fat-free sour cream
  • 1/4 cup chopped fresh cilantro


  1. 1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Add tomatoes and next 3 ingredients; cook 12 minutes. Stir in beans; cook 2 minutes or until thoroughly heated.
  2. 2. While tomato mixture cooks, bring 2 1/4 cups water and next 3 ingredients to a boil in a small saucepan. Add cornmeal, stirring with a whisk; cook 5 minutes over medium heat or until mixture is slightly thickened, stirring constantly. Remove from heat; stir in cheese and sour cream. Cover and let stand 5 minutes.
  3. 3. Stir cilantro into ragoût. Spoon polenta into individual bowls, and top with ragoût.
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