Mango and Black Bean Polenta Casserole

Photo by Chantal D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

Directions

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.

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