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Polenta and Black Bean Casserole

Source of Recipe


Bon Appetit-2/02






List of 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) 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 (about 10 ounces)
  






Instructions



1. 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.
   
   
2. Makes 6 main-course servings.