Serves: 6
Total Calories: 344
1. In 3-quart saucepan, combine KELLOGG'S RICE KRISPIES cereal, cornmeal and water. Bring to boil over medium heat, stirring frequently. Continue cooking and stirring constantly, 5 minutes longer. Remove from heat. Stir in Parmesan cheese, salt, garlic powder, pepper, 1 cup of the corn and 1 tablespoon of the cilantro. Spread evenly in 13 x 9 x 2-inch pan coated with cooking spray.
2. Bake at 400° F about 35 minutes or until golden brown. Cool slightly on wire rack. Cut into 12 pieces. While polenta bakes, prepare vegetables.
3. In 12-inch nonstick skillet heat oil. Add onions and garlic. Saute' over medium heat 2 minutes or until onions are tender. Add beans, tomatoes, salsa and remaining 1 cup of corn. Simmer over medium heat 15 minutes or until most of the liquid has been reduced. Stir in remaining cilantro. Serve hot over warm polenta and garnish with Cheddar cheese.
This Beans and Salsa Over Corn Polenta recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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