Mango and Black Bean Polenta Casserole

By DeBruynC1

Ingredients

• For the polenta:
• 22 (13.5) oz cans lite coconut milk
• 1cup1 cup polenta
• 1/4cup1/4 cup chopped fresh cilantro
• 2tbsp2 tbsp nutritional yeast
• 3cloves3 cloves garlic, minced
• 3/4tsp3/4 tsp salt
• 1/2tsp1/2 tsp red pepper flakes
• 1/2tsp1/2 tsp ground cumin
• For the mole:
• 15oz15 oz canned diced tomatoes
• 1tbsp1 tbsp minced unsweetened chocolate
• 1tbsp1 tbsp raisins, finely chopped
• 2tsp2 tsp honey
• 1clove1 clove garlic, minced
• 1tsp1 tsp red pepper flakes
• 1/2tsp1/2 tsp ground cinnamon
• For the casserole:
• 1tsp1 tsp olive oil
• 11 onion, diced
• 11 red bell pepper, diced
• 1cup1 cup dried black beans, soaked and cooked or 1 15 oz can black beans
• 1/4cup1/4 cup slivered almonds
• 1/4cup1/4 cup chopped fresh cilantro
• 2tsp2 tsp lime juice
• 11 mango, diced
• 4oz4 oz cheddar cheese, grated

Details

Servings 6
Adapted from marcussamuelsson.com

Preparation

Step 1

1. To make the polenta, bring 2 cups coconut milk, 1 cup water, and remaining ingredients to a boil in a saucepan. Reduce heat to medium-low and simmer 20 minutes, or until thick, stirring frequently. Coat a 9×13-inch baking pan with cooking spray. Smooth polenta mixture into pan. Put in freezer while you prepare the remaining components.
2. To make the mole, simmer all of the ingredients in a saucepan over medium-low heat for 3 minutes, or until sauce is smooth.
3. To assemble the casserole, heat the oil in a saucepan over medium heat. Add the onion and bell pepper and cook for 5 minutes. Add the black beans, almonds, fresh cilantro, lime juice, and mole. Fold in the mango.
4. Preheat the oven to 350. Pour the black bean mix over the polenta. Sprinkle cheddar on top. Bake for 20-30 minutes or until cheese starts to brown.