Directions:
- In a large saucepan, bring water to a boil; add 1/2 teaspoon salt. Gradually add cornmeal, stirring constantly. Reduce heat to low. Stir in basil. Cook and stir for 10 minutes or until thick and creamy. Transfer to an 8-in. square dish coated with cooking spray. Cool to room temperature, about 30 minutes.
- In a large skillet, saute the peppers, onion and garlic in oil until tender. Stir in the beans, pepper and remaining salt; keep warm.
- Cut polenta into four squares; place on an ungreased baking sheet. Broil 4 in. from the heat for 5 minutes. Turn and broil 5-6 minutes longer or until heated through. Top with vegetable mixture. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.09 Kcal (821 kJ) | ||
| Calories from fat | 43.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 7% | |
|---|---|---|---|
| Sodium | 599.67mg | 25% | |
| Potassium | 367.53mg | 8% | |
| Total Carbs | 34.55g | 12% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 65mg | 108% | |
| Iron | 1.4mg | 8% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.7 Kcal (263 kJ) | ||
| Calories from fat | 13.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 7% | |
|---|---|---|---|
| Sodium | 191.75mg | 25% | |
| Potassium | 117.52mg | 8% | |
| Total Carbs | 11.05g | 12% | |
| Sugars | 1.07g | 13% | |
| Dietary Fiber | 1.65g | 21% | |
| Protein | 1.63g | 10% | |
| Vitamin C | 20.8mg | 108% | |
| Iron | 0.5mg | 8% | |
| Calcium | 16mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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