Directions:
- In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
- Marinate in the refrigerator 2 to 12 hours.
- Drain before using.
- Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
- Add the corn, toss once, then let brown very well, about 5 minutes.
- Toss again and continue browning for a minute or two.
- Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
- Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
- Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
- The recipe may be prepared a day ahead to here.
- Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
- Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
- Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
- Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
- Stir in 1 cup of the yogurt.
- Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
- Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
- Spoon the drained black beans on top and press in lightly.
- Sprinkle 1 1/2 cups of the cheese over the beans.
- Add all of the corn-tomato mixture and spread into an even layer.
- Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
- Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
- Sprinkle with the remaining 1/2 cup cheddar.
- Bake about 1 hour, or until deep golden brown on top.
- Remove from the oven and let stand for atleast 15 minutes before serving.
- Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
- If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 977.68 Kcal (4093 kJ) | ||
| Calories from fat | 151.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.85g | 26% | |
|---|---|---|---|
| Cholesterol | 32.92mg | 11% | |
| Sodium | 1066.9mg | 44% | |
| Potassium | 3048.84mg | 65% | |
| Total Carbs | 153.43g | 51% | |
| Sugars | 11.46g | 46% | |
| Dietary Fiber | 32.15g | 129% | |
| Protein | 52.26g | 105% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10mg | 56% | |
| Calcium | 537.1mg | 54% | |
| Amount Per 100 g | |||
| Calories | 162.28 Kcal (679 kJ) | ||
| Calories from fat | 25.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 26% | |
|---|---|---|---|
| Cholesterol | 5.46mg | 11% | |
| Sodium | 177.09mg | 44% | |
| Potassium | 506.08mg | 65% | |
| Total Carbs | 25.47g | 51% | |
| Sugars | 1.9g | 46% | |
| Dietary Fiber | 5.34g | 129% | |
| Protein | 8.67g | 105% | |
| Vitamin C | 2.1mg | 21% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 1.7mg | 56% | |
| Calcium | 89.2mg | 54% | |
* 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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