POLENTA AND BLACK BEAN CASSEROLE
Categories Bean Cheese Bake Vegetarian Dinner Casserole/Gratin Winter Monterey Jack Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- 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.
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. Stole this shamelessly from Epicurious so I could get it on my shopping list.
Provided by FearMyFare
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 439.8, Fat 25.7, SaturatedFat 15.5, Cholesterol 77.5, Sodium 967.5, Carbohydrate 31.2, Fiber 8.6, Sugar 1.7, Protein 22.3
BLACK BEANS AND POLENTA
Make and share this Black Beans and Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 47m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the oil to a saucepan and let get heated over medium heat.
- Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
- Add in the wine, garlic, and oregano; stir and cook for 1 minute.
- Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
- Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
- Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
- Uncover and lower heat to medium.
- While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
- Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
- Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
- Spoon polenta into individiual serving bowls; top with beans.
- Serve warm.
GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
MEXICAN POLENTA CASSEROLE
My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.
Provided by SweetChef
Categories < 60 Mins
Time 1h
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
- Spread polenta in bottom of 13 x 9 pan.
- Spread refried beans over polenta.
- Spread meat mixture over beans.
- Top with shredded cheese.
- Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).
Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2
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