Ingredients for Mexican Polenta Casserole
- 1 medium onion
- 1 lb shredded chicken
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 (28 ounce) can crushed tomatoes
- 4 cups cooked polenta
- 1 (15 ounce) can refried beans
- 2 cups shredded cheddar cheese or Mexican blend cheese
- 1/2 teaspoon dried oregano
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mexican Polenta Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mexican Polenta Casserole
- Preheat oven to 400°F (200°C).
- Chop 1 medium onion and sauté in a nonstick pan over medium heat until softened, about 5 minutes. Add 1 lb shredded chicken, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, and 1 (28 ounce) can of crushed tomatoes. Stir to combine.
- Simmer the chicken mixture for 10-15 minutes, allowing the flavors to meld.
- Spread 4 cups cooked polenta evenly in the bottom of a greased 13x9 inch baking dish.
- Spread 1 (15 ounce) can of refried beans over the polenta.
- Pour the chicken mixture over the refried beans.
- Top with 2 cups shredded cheddar cheese (or your preferred Mexican blend).
- Bake for 30-45 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
15g
Fat
26g
Carbs
6g
