Black Bean & Polenta Casserole
Ingredients
The polenta base
-
3 ½
cups
cooked polenta
-
1
Tablespoon
butter or light olive oil
-
6–8
ounces
shredded cheese
-
1
teaspoon
minced garlic
-
⅓
cup
onion, finely diced
-
½
teaspoon
kosher salt
-
½
teaspoon
chili powder
The filling
-
1
can (10 ounces)
Ro*Tel® Original Diced Tomatoes & Green Chiles
-
1
can (15 ounces)
black beans, drained and rinsed
-
½
teaspoon
cumin
-
½
teaspoon
garlic powder
-
⅛ – ¼
teaspoon
cayenne
-
½
teaspoon
black pepper
Optional garnishes
-
to taste
chopped cilantro
-
to taste
sliced avocado
-
to taste
sour cream
-
to taste
sliced jalapeños
Instructions
- Preheat the oven to 350°F and prepare a 9×13 pan.
- Cook the polenta according to package instructions, then stir in butter and part of the cheese.
- Mix in garlic, onion, salt, and chili powder into the polenta and spread it into the prepared pan.
- In a separate bowl, combine black beans, cumin, garlic powder, cayenne, and black pepper.
- Layer the black bean mixture over the polenta, followed by the tomatoes and green chiles.
- Top with the remaining cheese.
- Bake for 30 minutes, then cover with foil and bake for an additional 5-10 minutes until cooked through.
- Let cool for a few minutes before serving with optional garnishes.
Nutrition Facts (estimated)
Servings
5–6
Calories
268
Total fat
14g
Total carbohydrates
23.3g
Total protein
13.3g
Sodium
761.5mg
Cholesterol
35.1mg
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