Directions:
- Heat oil in a small skillet and cook the onion until browned, about five minutes.
- Transfer the onion to a lightly oiled slow cooker (at least 3.5 quarts). Add the cornmeal, salt, and 1/2 teaspoon of chili powder. Stir in boiling water. Cover and cook on Low for 6-8 hours, stirring often.
- In a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. Set aside.
- About half an hour before ready to serve, spread the bean mixture over the top of the polenta. Cover and continue to cook on Low until warmed through.
- Serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.43 Kcal (1182 kJ) | ||
| Calories from fat | 100.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.17g | 17% | |
|---|---|---|---|
| Sodium | 1667.12mg | 69% | |
| Potassium | 660.97mg | 14% | |
| Total Carbs | 43.12g | 14% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 7.64g | 31% | |
| Protein | 7.01g | 14% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.9mg | 5% | |
| Calcium | 113.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 57.08 Kcal (239 kJ) | ||
| Calories from fat | 20.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 17% | |
|---|---|---|---|
| Sodium | 336.93mg | 69% | |
| Potassium | 133.59mg | 14% | |
| Total Carbs | 8.71g | 14% | |
| Sugars | 1.57g | 31% | |
| Dietary Fiber | 1.54g | 31% | |
| Protein | 1.42g | 14% | |
| Vitamin C | 4.3mg | 35% | |
| Vitamin A | 0.2mg | 40% | |
| Iron | 0.2mg | 5% | |
| Calcium | 23mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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