2 (16 ounce) packages polenta roll, sliced into 18 rounds
1/2 cup whipping cream
1 15 oz can black beans, well drained
1 15 oz can hominy, well drained
3 cups grated monterey jack cheese (about 10 oz)
Instructions
Position rack into millde of oven and preheat to 450F. Oil 11x7x2 inch glass baking dish.
Mix 1/2 cup cilantro, chiles, salsa verde, garlic and cumin into 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 misture. Sprinkle with 1-1/2 cups ofcheese. Repeat layering.
Cover with foil. Bake 20 minutes. Increase oven temperature to 475D, uncover casserole and bake until top is golden brown (about 15 minutes longer).
Let stand 5 mintues, spring with remaining 1/4 cup cilantro and serve.
Originally Submitted
11/28/2010
0 Out of 5 from
0 reviews
You can add this Polenta and Black bean casserole recipe to your own private DesktopCookbook.