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Polenta with Peppers and Cheese

Polenta with peppers and cheese


  •  4 cups water

  • 1½ cups cornmeal, or polenta uncooked

  • 1 can (11 oz.) whole-kernel corn mixed with green and red peppers, drained

  • 1 can (7 oz.) green chiles

  • ½ tsp. salt

  • 1 tbsp. margarine or butter

  • 6 oz. cheddar cheese, reduced fat, shredded

  • 1 can (15 oz.) rinsed black or pinto beans

  • Garnish: cilantro sprigs

  • 1 red bell pepper cut into rings


In a medium saucepan, bring the water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.

Continue stirring; add the corn, chiles, and salt. Cook 6 to 8 minutes or until mixture thickens, stirring occasionally.

Gently stir in the margarine, cheese, and beans.

Remove from heat and transfer to a serving dish. Garnish with red bell pepper rings and cilantro.

Makes eight servings

Each 1-cup serving provides about 240 calories, 5 g total fat, 5 mg cholesterol, 580 mg sodium, 37 g carbohydrate, 7 g dietary fiber, 5 g sugars, 11 g protein.