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    MEXICAN POLENTA (CORNMEAL MUSH) CASSEROL


    Source of Recipe


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    List of Ingredients




    1 tube 18 oz prepared polenta
    1 pkg 10 oz precooked boneless chicken breast strips, shredded
    1 cup bottled medium hot tomatillo green salsa
    2 tbs chopped cilantro
    1 tsp ground cumin
    2/3 cup heavy cream
    1 can 15 oz black beans, drained
    1 can 15 oz corn niblets, drained
    6 scallions, sliced
    1 pkg 8 oz shredded Montery Jack cheese

    Recipe



    Cut polenta into 1/4 inch thick slices, in bowl, combine chicken, salsa, cilantro, cumin until well mixed. In 11X7X2 inch baking dish arrange half the polenta slices over bottom. Drizzle 1/3 cup heavy cream over polenta. Top with
    half the beans and half the corn. Spread with half the chicken mixture. Sprinkle with half the scallions and 1 cup shredded cheese. Repeat layering. Cover dish with foil. Refrigerate overnight. HEAT OVEN TO 375 DEGREES. Let
    casserole stand at room temp 30 min. Then bake covered 60 min. LET STAND 10 MIN. BEFORE SERVING.*

 

 

 

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