Black Bean Polenta with Pineapple Salsa
Homemade grilled black bean polenta is the feature for your plate tonight. It’s topped with fresh pineapple salsa and a sprinkle of extra sharp cheddar cheese. Seared cabbage, peppers and onions work as a perfect pairing to round out the flavor combinations of this meal.
Make polenta 2 hours or more before you start preparing dinner so it can chill.
Grocery List: Black Bean Polenta with Pineapple Salsa
Black Bean Polenta with Pineapple Salsa
Produce
garlic (if needed)
1 yellow onion
1 small head green cabbage
1 bunch cilantro (if making quick, low-sodium salsa)
1 red bell pepper
1 jalapeno pepper (if making quick, low-sodium salsa)
one Anaheim pepper (if making quick, low-sodium salsa)
3 ripe kiwi (1 per serving)
7 oz. fresh pineapple spears (if none available buy canned)
Canned/Dried Foods
one 32 oz. box low-sodium vegetable broth (if needed)
8 oz. polenta corn meal
one 15 oz. can black beans
one 15 oz. can no-salt diced tomatoes (if making quick, low-sodium salsa)
one 8 oz. can pineapple chunks (if no fresh available)
olive oil (if needed)
rice wine vinegar (if needed)
molasses (if needed)
chili powder (if needed)
dried oregano leaves (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
3 oz. sharp cheddar cheese
1 pint fresh tomato salsa (if net making quick, low-sodium salsa)
Nutritional Value: Black Bean Polenta with Pineapple Salsa and Seared Cabbage and Onion
Nutritional Analysis
Black Bean Polenta Cabbage
Per Serving
Calories: 500
Protein: 13 g
Carbohydrates: 85 g
Total Fat: 12 g
(Saturated Fat:) 3.5 g
Dietary Fiber: 15 g
Cholesterol: 10 mg
Sodium: 450 mg
% calories from fat: 22.4 %
Serving Size:
Two 5.5 oz. pieces of polenta with 2.5 oz. pineapple salsa and a grating of cheddar cheese with 1 C. cabbage and 1 kiwi.
