Polenta And Black Bean Casserole Recipe

ingredients

3/4 cup chopped fresh cilantro
2 cans (4 ounce size) diced green chilies, drained
1/4 cup canned salsa verde (tomatillo salsa)
3 cloves garlic, minced
1 1/2 teaspoon cumin
1 package (16 ounce size) purchased polenta roll, cut into 18 rounds
1/2 cup whipping cream
1 can (15 ounce size) black beans, well drained
1 can (15 ounce size) golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese

directions

Position rack in middle of oven and preheat to 450 degrees F. Oil a 11- x 7- x 2-inch glass baking dish.

Mix 1/2 cup cilantro, chilies, salsa verde, garlic and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese.

Repeat layering. Cover with foil. Bake for 20 minutes.

Increase oven temperature to 475 degrees F. Uncover casserole and bake until top is golden brown, about 15 minutes longer.

Let stand for 5 minutes, then sprinkle with remaining 1/4 cup cilantro and serve.

nutrition data

661 calories, 26 grams fat, 79 grams carbohydrates, 26 grams protein per serving.

reviews & comments

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