BASIL POLENTA WITH BEANS 'N' PEPPERS

Basil Polenta with Beans 'n' Peppers image

Basil livens up polenta and beans in this colorful, meatless supper from Kimberly Hammond, Kingwood, Texas. Add a salad and fresh fruit to complete the nice, light meal.

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 cups water
1 teaspoon salt, divided
1 cup yellow cornmeal
1/2 cup chopped fresh basil
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 276 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 795mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 9g fiber), Protein 9g protein.