Polenta and Black Bean Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
To complete this meatless supper, have Italian bread and mesclun salad with pine nuts. End the meal with any type of winter fruit tart from the bakery. Ingredients:
3/4 cup chopped fresh cilantro |
2 4-ounce cans diced green chilies, drained |
1/4 cup canned salsa verde (tomatillo salsa) |
3 large garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1 16-ounce purchased polenta roll, cut into 18 rounds |
1/2 cup whipping cream |
1 15-ounce can black beans, well drained |
1 15-ounce can golden hominy, well drained |
3 cups coarsely grated monterey jack cheese (about 10 ounces) |
Directions:
1. 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.
|
|