Polenta and Black Bean Casserole |
|
 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 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. Stole this shamelessly from Epicurious so I could get it on my shopping list. 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) roll purchased prepared polenta, cut into 18 rounds |
1/2 cup whipping cream |
1 (15 ounce) can black beans, well drained |
1 (15 ounce) can yellow 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.
2. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl.
3. Arrange 9 polenta rounds in bottom of dish, spacing evenly.
4. Drizzle 1/4 cup cream over.
5. Top with half of beans, half of hominy, and half of chili mixture.
6. Sprinkle with 1 1/2 cups cheese.
7. Repeat layering.
8. Cover with foil.
9. Bake 20 minutes.
10. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer.
11. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.
|
|