Makes: 8 servings

Enjoy this creamy and flavorful dish, packed with cheese, beans, peppers, and corn.

Ingredients

• 4 cups water
• 1 1/2 cups corn meal (or polenta, uncooked)
• 1 can whole kernel corn mixed with green and red peppers (11 ounces, drained)
• 2 cans green chiles (7 - 8 ounces)
• 1/2 teaspoon salt
• 1 tablespoon margarine or butter
• 6 ounces cheese, cheddar, reduced fat, shredded
• 1 can black or pinto beans, low-sodium (15 ounces, rinsed)

Garnish:

• cilantro sprigs (optional)
• 1 red bell pepper (cut into rings)

Directions

1. In a medium sauce pan, bring the water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.
2. Continue stirring, add the corn, chilies, and the salt. Cook 6 to 8 minutes or until mixture thickens, stirring occasionally.
3. Gently stir in the margarine, cheese, and beans.
4. Remove from the heat and transfer to a serving dish.
5. Garnish with red bell pepper rings and cilantro.

Source: California Health Department, Los Angeles County, Es Facil Campaign, Recipe submitted by Gloria Vargas