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!
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 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%