Polenta and Black Bean Casserole

polentaThis is not a pretty casserole. It makes up for its ugliness in its deliciousness. The recipe is from the February 2002 issue of Bon Appetit magazine. It makes 6 main dish servings.







 Polenta and Black Bean Casserole

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

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.

By my calculations – Per Serving – Calories: 456, Total Fat: 37.3g, Sat. Fat: 16.8g, Carbs: 33g, Fiber: 6g, Protein: 20.3g


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