This is yet another low fat polenta recipe that you can enjoy for dinner if you have it with grilled fish or chicken.
Of course, you can add a delicious salad as a side dish, and maybe even a glass of your favorite white wine.
For best taste and healthy eating, use only fresh, organic herbs and spices. You can buy them online from Mountainroseherbs.
1 tsp salt
2 cups of uncooked yellow cornmeal
1 medium red capsicum ("bell pepper", roasted, peeled, seeded and diced)
1 medium poblano pepper, roasted, peeled, seeded and diced
1/2 cup of fresh or frozen corn kernels
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp mild or hot chili powder
This is what you do:
Spray a large glass baking dish with canola oil.
In a large saucepan, combine 6 cups water and the salt, and bring to a boil over high heat.
Stir the boiling water briskly with a wooden spoon, creating a whirlpool, and gradually add cornmeal in a steady stream breaking up any lumps as they form.
Now lower the heat to low and cook, stirring occasionally for about 20 minutes, till the mixture thickens and pulls away from sides of saucepan.
Add the capsicum and poblano peppers, corn, garlic powder, cumin and chili powder to cornmeal mixture, and stir to combine.
Transfer mixture to prepared baking dish and let it stand for about 30 minutes, until firm.
Cut the low fat polenta into sixteen 2" squares. Each serving of Mexican Polenta is made up of 2 of these delicious squares.
Source: Weight Watchers Slim Ways Mexican