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.

Carolyn Williams
Recipe by Oxmoor House October 2006

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
12 mins
cook:
18 mins
additional:
5 mins
total:
35 mins
Yield:
4 servings (serving size: 1 cup polenta and 1 cup ragoût)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Stir cilantro into ragoût. Spoon polenta into individual bowls, and top with ragoût.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

328 calories; calories from fat 21%; fat 7.7g; saturated fat 3.7g; protein 14.9g; carbohydrates 55.1g; fiber 9.5g; cholesterol 18mg; iron 2.9mg; sodium 801mg; calcium 246mg.
Advertisement
Advertisement