POLENTA AND BLACK BEAN CASSEROLE

[Guest guest]

POLENTA AND BLACK BEAN CASSEROLE

 

 

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.

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)

 

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.

 

Makes 6 main-course servings

 

 

 

 

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