Monday, April 2, 2007

Polenta and Black Bean Casserole

Polenta and Black Bean Casserole
-Biz Scheid

(This is a meatless dish but you can also choose to add chicken)

3/4 cup chopped fresh cilantro
2 four ounce cans diced green chilies
1/4 cup canned salsa verde (also in hispanic section, not to be confused with green enchilada sauce, they are different!)
3 large garlic cloves, minced
1 1/2 tsp. ground cumin
1 16 oz. Polenta roll, cut into bits
1/2 cup whipping cream
1 15-oz can black beans, well drained
1 15-oz can garbanzo beans, well drained
3 cups grated Monterey Jack cheese (about 10 oz.)

Preheat oven 450 degrees. Oil 11x7x2inch baking dish.Mix 1/2 cup of the cilantro, all the chilies, salsa verde, garlic, and cumin in bowl.

Arrange 1/2 the polenta on bottom of dish, drizzle 1/4 cup whipping cream (or 1/2 of your cream) over the polenta. Top with 1/2 the beans, 1/2 garbanzo beans, and 1/2 of your chili mixture. Sprinkle with 1 1/2 cups cheese.Repeat layering with rest of polenta/cream/beans/mixture/cheese.

Cover with foil, Bake 20 min. Increase oven temp. to 475degrees. Uncover casserole and bake until top is golden brown, about 15 min. longer.Take out of oven, Let stand 5 min. Sprinkle with remaining 1/4 cup cilantro and serve. Serves about 6-8

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