Ingredients for Polenta And Black Bean Casserole
- Fresh Cilantro
- Diced Green Chilies
- 1/2 cup salsa verde
- Garlic Cloves
- Ground Cumin
- Prepared Polenta
- Whipping Cream
- Black Beans
- Yellow Hominy
- Monterey Jack Cheese
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How to Make Polenta And Black Bean Casserole
- Preheat oven to 450°F (232°C). Lightly oil an 11x7x2-inch glass baking dish.
- In a medium bowl, combine 1/2 cup chopped cilantro, 1-2 finely chopped jalapeños (adjust to taste), 1/2 cup salsa verde, 2 cloves minced garlic, and 1 teaspoon ground cumin.
- Arrange 9 (approximately 2-inch diameter) polenta rounds evenly in the bottom of the prepared baking dish.
- Drizzle 1/4 cup heavy cream over the polenta rounds.
- Top with half of a 15-ounce can of black beans (drained and rinsed), half of a 15-ounce can of hominy (drained), and half of the chili mixture.
- Sprinkle with 1 1/2 cups shredded Monterey Jack cheese (or your preferred cheese).
- Repeat layers: polenta rounds, cream, remaining beans, hominy, and chili mixture.
- Sprinkle with remaining cheese.
- Cover the casserole with aluminum foil.
- Bake for 20 minutes.
- Increase oven temperature to 475°F (246°C).
- Uncover the casserole and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
- Let the casserole stand for 5 minutes before sprinkling with the remaining 1/4 cup chopped cilantro and serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
6g
Fat
77g
Carbs
10g
