Mexican Polenta Casserole
|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)|
|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.