Polenta and Black Bean Casserole

By gesche

epicurious

Ingredients

• (3/4 c chopped cilantro) - 1 bunch green onions instead
• 2 4oz cans diced green chilies, drained
• 1/4 c salsa
• 3 large garlic colves, minced
• 1 1/2 t ground cumin
• 1 lb polenta, cut into 18 pieces/rounds (5x7x2")
• 1/2 c whipping cream
• 1 15oz can black beans, drained
• 1 15oz can golden hominy, well drained
• 2 c Monterey Jack cheese, grated

Preparation

Step 1

Preheat oven to 450F. Oil 11x7x2" glass baking dish. Mix (1/2 c cilantro), chilies, salsa, garlic and cumin in medium bowl. Arrange half of the polenta pieces in bottom of dish, spacing evenly. Drizzle 1/4 c cream over. Top with half of beans, half of hominy, and half of the chili mixture. Sprinkle with 1 c cheese. Repeat layering. Cover with foil. Bake 20min. Increase oven temp. to 475F. Uncover casserole and bake until top is golden brown, about 15 min longer. Let stand 5 min,(sprinkle with remaining 1/4 c cilantro) and serve.