Directions:
- Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-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 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.69 Kcal (2184 kJ) | ||
| Calories from fat | 170.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.94g | 29% | |
|---|---|---|---|
| Cholesterol | 53.15mg | 18% | |
| Sodium | 568.58mg | 24% | |
| Potassium | 1285.3mg | 27% | |
| Total Carbs | 59.44g | 20% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 14.57g | 58% | |
| Protein | 28.92g | 58% | |
| Vitamin C | 94.2mg | 157% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 5.1mg | 29% | |
| Calcium | 472.2mg | 47% | |
| Amount Per 100 g | |||
| Calories | 208.11 Kcal (871 kJ) | ||
| Calories from fat | 68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 29% | |
|---|---|---|---|
| Cholesterol | 21.2mg | 18% | |
| Sodium | 226.81mg | 24% | |
| Potassium | 512.72mg | 27% | |
| Total Carbs | 23.71g | 20% | |
| Sugars | 2.25g | 23% | |
| Dietary Fiber | 5.81g | 58% | |
| Protein | 11.54g | 58% | |
| Vitamin C | 37.6mg | 157% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 2.1mg | 29% | |
| Calcium | 188.4mg | 47% | |
* 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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