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Mexican Polenta Casserole

Healthycooking's picture
  Tomatillo salsa 2⁄3 Cup (10.67 tbs)
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Canned chopped green chiles 9 Ounce, drained (2 Cans, 4.5 Ounce Each)
  Garlic 1 Clove (5 gm), minced
  Bottled minced garlic 2 Teaspoon
  Canned pinto beans 16 Ounce, drained, rinsed (1 Can)
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Canned extra sweet whole kernel corn 11 Ounce, drained (1 Can)
  Refrigerated polenta 16 Ounce (1 Package)
  Cooking spray 1
  Shredded reduced-fat mexican-blend cheese 6 Ounce (1 1/2 Cup)

1. Preheat oven to 350°.
2. Combine tomatillo salsa, cilantro, green chiles, and garlic in a small bowl. Combine pinto beans, black beans, and corn in a bowl.
3. Place 9 polenta slices in an 11 x 7-inch baking dish coated with cooking spray, pressing polenta slightly to cover bottom of dish. Top with half of bean mixture and half of salsa mixture. Repeat layers with remaining polenta, bean mixture, and salsa mixture. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with cheese, and bake for additional 15 minutes or until cheese melts. Let stand 10 minutes.

Recipe Summary

Main Dish

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