Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

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.