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Beans and Salsa over Corn Polenta Recipe

Beans and Salsa over Corn Polenta
Source: Rice Krispies

Ingredients

  • 500 mL (2 cups) Rice Krispies* Cereal
  • 375 mL (1 1/2 cups) cornmeal
  • 1.125 L (4 1/2 cups) water
  • 1 can (540mL/19 oz) kidney beans
  • 250 mL (1 cup) frozen corn
  • 125 mL (1/2 cup) Parmesan cheese
  • 2 mL (1/2 tsp) each: salt and garlic powder
  • 15 mL (1 tbsp) chopped cilantro or fresh parsley
  • 125 mL (1/2 cup) chopped onion
  • 15 mL (1 tbsp) vegetable oil
  • 1 clove garlic minced
  • 1 can (398 mL/14 oz) diced tomatoes
  • 250 mL (1 cup) each: frozen corn and salsa
  • 45 mL (3 tbsp) chopped cilantro or parsley
  • 250 mL (1 cup) shredded Cheddar cheese
PREP TIME
20m
COOK TIME
48m
TOTAL TIME
1h8m
YIELD
6 servings

Instructions

  • In 3 L (3 quart) saucepan, combine cereal, cornmeal and water.
  • Bring to boil over medium heat, stirring frequently.
  • Reduce heat to medium-low; cook about 8 minutes until very thick, stirring constantly.
  • Remove from heat; stir in corn, Parmesan cheese, seasonings and cilantro.
  • Spread in 33 x 23 cm (13 x 9-inch) baking pan coated with cooking spray.
  • Bake at 180°C (350°F) about 40 minutes or until golden brown.
  • Cool slightly on wire rack.
  • Cut into 12 pieces.
  • Prepare sauce while polenta bakes.
  • In large skillet heat oil over medium heat.
  • Add onion and garlic; cook until onion is tender.
  • Stir in beans, tomatoes, corn and salsa.
  • Simmer, uncovered, over medium heat about 15 minutes, or until most of the liquid has been reduced.
  • Stir in cilantro.
  • Place two pieces of warm polenta on plate.
  • Spoon portion of sauce over top and sprinkle with bit of Cheddar cheese.

AppetizersSauces & Condiments

A recipe from Rice Krispies

https://www.flyers-on-line.com/data/recipes/7954/beans-and-salsa-over-corn-polenta.jpg

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