Polenta with Peppers and Cheese

•  4 cups water

• 1½ cups cornmeal, or polenta uncooked

• 1 11-ounce can whole-kernel corn mixed with green and red peppers, drained

• 1 7-ounce can green chiles

• ½ tsp salt

• 1 tbsp margarine or butter

• 6 ounces cheddar cheese, reduced fat, shredded

• 1 15-ounce can rinsed black or pinto beans

• Cilantro sprigs, for garnish

• 1 red bell pepper, cut into rings, for garnish

In a medium saucepan, bring the water to a boil. Gradually add the cornmeal or polenta. Reduce heat to low.

Continue stirring; add the corn, chiles, and salt. Cook 6 to 8 minutes or until mixture thickens, stirring occasionally.

Gently stir in the margarine, cheese, and beans.

Remove from heat and transfer to a serving dish. Garnish with red bell pepper rings and cilantro.

Each 1-cup serving provides about 240 calories, 5 g total fat, 5 mg cholesterol, 580 mg sodium, 37 g carbohydrate, 7 g dietary fiber, 5 g sugars, 11 g protein.