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Mexican Polenta

the.instructor's picture
  Bacon slices 1 1⁄4 Ounce (2 Pieces)
  Onion 6 Ounce, chopped (1 Small Size)
  Frozen corn 10 Ounce, thawed (1 Package)
  Anaheim chilies/New mexico chilies 5 Ounce, stemmed, seeded and minced (2 Large Size, Fresh)
  Minced fresh cilantro 1⁄2 Cup (8 tbs) (Coriander)
  Regular strength chicken broth 3 1⁄2 Cup (56 tbs)
  Polenta/Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  Salsa 1 Cup (16 tbs) (Purchased)

Place bacon in a shallow 1 1/2- to 2-quart microwave-safe casserole.
Cook at full power (100 percent), uncovered, until bacon is crisp and browned, about 2 minutes.
Remove bacon and drain on absorbent towels.
In casserole, mix drippings with the onion, corn, and chilies.
Cook at full power, uncovered, for 3 minutes.
Stir in cilantro, 3 cups broth, and polenta.
Cook at full power until liquid is absorbed and mixture is thick but still creamy, 15 to 20 minutes; stir every 2 to 3 minutes.
If mixture gets too stiff to stir, mix in remaining broth.
Crumble bacon over polenta.
Offer salsa to add to taste.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1462 Calories from Fat 145

% Daily Value*

Total Fat 17 g26.1%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 9.4 mg3.1%

Sodium 3677.2 mg153.2%

Total Carbohydrates 291 g97%

Dietary Fiber 28.5 g113.8%

Sugars 33.8 g

Protein 41 g82.7%

Vitamin A 76.7% Vitamin C 60.3%

Calcium 25.7% Iron 59.3%

*Based on a 2000 Calorie diet

Mexican Polenta Recipe