Delicious Living
Green Chile Cheese Polenta Bowls
  • 1 (14.5-ounce) can black beans (rinsed and drained)
  • 2 Roma tomatoes (cored, seeded and chopped )
  • ½ cup chopped red bell pepper
  • ¼ cup diced red onion
  • 1 ripe avocado (pitted, peeled and chopped)
  • 1 tablespoon fresh lime juice
  • ½ cup loosely packed fresh cilantro
  • 1 clove garlic (minced)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup polenta (corn grits or stone-ground whole cornmeal)
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon butter
  • ½ cup medium Hatch flame-roasted green chile (TRY: 505 Southwestern)
  • 1 tablespoon extra-virgin olive oil
  • 1 (5-ounce) package coarsely chopped kale
  • ¼ teaspoon ground black pepper
  • ½ cup pepitas (toasted)

Green Chile Cheese Polenta Bowls

Jane Burnett, RD | Photo by Jennifer Olson | Delicious Living
  • Serves: 5 people

Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with Spanish elements added in. Staples of the food culture include corn, beans, avocados, tomatoes and chile peppers. This flavorful grain bowl incorporates all the familiar flavors of Mexican food, with a spicy, creamy polenta as the base.

(gluten free, vegetarian, staff favorite)

  1. Prepare relish: In a medium bowl, combine beans, tomatoes, bell pepper and red onion. Toss avocado with lime juice; add bean mixture along with cilantro, garlic, oil, vinegar and salt. Gently toss to combine, and set aside at room temperature.
  2. In a large saucepan, bring water and 1 teaspoon salt to a boil. Whisk polenta into the boiling water, and decrease heat to low. Simmer on low for about 15 minutes, whisking often until mixture thickens and corn granules are tender. Remove pan from heat, and stir in cheese and butter until melted. Stir in green chile, cover, and set aside.
  3. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add kale, and sprinkle with pepper; sauté 3–4 minutes until kale starts to soften.
  4. To serve, divide polenta among bowls and top each with a portion of the sautéed kale and Black Bean Relish. Sprinkle with pepitas, and serve warm.

PER SERVING (1¾ cup):  551 cal, 23g fat (11g mono, 5g poly, 7g sat), 21mg chol, 762mg sodium, 68g carb (12g fiber, 3g sugars), 19g protein

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