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Polenta and Black bean casserole Recipe

   
 

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     Polenta and Black bean casserole

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   6

Ingredients
3/4 cup chopped fresh cilantro
2 (4 oz) cans diced green chiles, drained
1/4 cup canned green salsa (tomatillo salsa)
3 large cloves garlic, micend
1 1/2 teaspoons ground cumin
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





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