Ever tried Polenta? This cornmeal base is really moldable into any shape and can be used at pretty much every meal. It’s very mild in taste as it’s basically cornmeal and water and low in fat/calories. I stumbled upon a really tasty low-calorie but filling recipe using polenta and tomatoes in a magazine recently. Of course when tasking myself with recreating the recipe I could not find the exact version I found anywhere! In turn I came up with an adaptation of the original recipe I read.
I encourage you to try it out sometime, it’s really tasty!
Polenta with Tomatoes, Black Beans, and Corn
- 1/2 tube of prepared polenta (unless you’re feeling creative enough to create it from scratch!)
- 1/3 can of diced tomatoes (I recommend Trader Joe’s can of fire-roasted tomatoes)
- 1/2 can drain black beans
- 1/3 cup of corn
- 1-2 oz of a fat-free cheddar
- 1/4 can black olives (optional)
- 1/8 diced avocado
- 1 tablespoon plain greek yogurt
- Preheat oven to 350 degrees
- Slice polenta into 1/4 inch thick slices (about 5 or 6)
- Spray frying pan with an olive oil or butter spray
- On medium heat place polenta in frying pan and continue to flip until slightly crispy (5-6 minutes each side)
- In the meantime combine in a pot tomatoes, corn, black beans and heat until hot
- Place in small glass baking dish polenta slices and pour tomato mixture
- Sprinkle cheddar cheese on top and pop in the oven to melt cheese (about 5 minutes)
- Take out of oven and garnish with diced avocado, black olives, and a dollop of greek yogurt
If you have another polenta recipe you like to make, share it with us! We’d love to try it out.