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Southwestern Polenta

Canned Mexicorn adds a pop of color and rich flavor to this delicious Southwestern Polenta. Picked and packed at its peak ripeness, corn goes from field to sealed to meal!

Prep Time:5 minutes

Cook Time: 20 minutes

Servings: 4

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Southwestern Polenta


1 13 ¾-ounce can chicken broth
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons butter
1 11-ounce can Mexicorn, drained
1 4.5-ounce can diced chilies, drained
½ cup shredded Monterey Jack cheese


In medium saucepan over high heat, heat chicken broth and salt to boiling. Gradually whisk in cornmeal. Reduce heat to low; cook until mixture thickens and cornmeal is softened, stirring often, about 15 minutes. Stir in butter, corn, chilies and cheese until blended. Serve immediately.

Serving Suggestion: Serve polenta with grilled fish or chicken.

Nutrition Information Per Serving:

Calories 284; Total Fat 12g (Sat 7g, Trans 0g); Cholesterol 30mg; Sodium 949mg; Total Carbohydrates 39g; Dietary Fiber 5g; Sugars 4g; Protein 8g; Vitamin A 385IU; Vitamin C 5mg; Calcium 115mg; Iron 2mg; Vitamin D 7IU; Folate 35mcg

% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 12%; Iron 9%