Greens, Beans and Polenta with Mango Salsa

It’s said that the Roman Legions lived on polenta. Use this ancient, cooked dish tonight as a base for your dinner of greens. The finish of homemade low-sodium mango salsa really tops this plate off with a flourish.



Making polenta takes no more time than cooking rice and It’s worth every second. And, you’ll have leftover polenta to use later in the week.

Grocery List Mexican Greens with Polenta
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Mexican Greens with Polenta

Produce

garlic (if needed)         

1 yellow onion (if needed)

one bunch fresh chard

1 bunch fresh cilantro leaves

1 red bell pepper

1 green bell pepper

1 Jalapeno pepper

1 Anaheim pepper

1 fresh mango or one 6-8 oz. container of fresh mango pieces

1 lime

Canned/Dried Food

8 oz. polenta style corn meal

one 15 oz. can black beans

one 15 oz. can no-salt chopped or diced tomatoes

one 24 oz. box veg. broth (if needed)

olive oil (if needed)

low sodium soy sauce (if needed)

Meat/Fish/Poultry

Chilled Foods/Dairy

1 pint fresh tomato salsa (if not making quick low-salt tomato salsa)

3 oz. sharp cheddar cheese

 

 

Nutritional Value Mexican Greens with Polenta

Nutritional Analysis

Mexican Greens with Polenta

Per Serving

Calories: 520

Protein: 21 g

Carbohydrates: 73 g

Total Fat: 16 g

(Saturated Fat:) 4 g

Dietary Fiber: 17 g

Cholesterol: 15 mg

Sodium: 970 mg

% calories from fat: 28 9 %

Serving Size:

One 5 oz. square grilled polenta with 1/2 the greens mixture spooned over and around the polenta, topped with 3/4 C. Corn salsa over the top. Dust with a grating of sharp cheddar cheese.