If you’re tired of the same old dinners, try this Southwestern Black Bean and Corn Polenta Casserole recipe. It’s unexpected, but still delicious and easy to make. Polenta is seriously under-utilized and underrated!
- 1 1/2 cups dry polenta
- 1 tablespoon olive oil or butter
- 2 cups shredded Mexican cheese
- 4 cloves minced garlic
- 1 yellow or white onion, diced
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon chili powder
- 3 tablespoons flour
- 2 eggs
- 1 10 oz can diced tomatoes
- 1 4 oz can diced green chiles
- 15 oz (3 cups) black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/34 teaspoon cayenne
- 1/2 teaspoon black pepper
1. Preheat oven to 350 degrees. Grease a 9×13 inch casserole dish and set aside.
2. In a saucepan, boil 5 cups water and 1 teaspoon salt. Add 1 1/2 cups polenta and cook for five minutes or until water is absorbed, about 5 minutes.
3. Turn off heat. Add in oil or butter and 1 cups of shredded cheese. Stir until creamy.
4. Stir in minced garlic, onion, salt, chili powder, 2 eggs and flour into the polenta. Mix thoroughly.
5. Add polenta mix to the bottom of the casserole dish and even it out.
6. Add diced tomatoes and green chiles. Spread out evenly.
7. In a small bowl, toss black beans with cumin, garlic powder, cayenne and pepper. Add to top of casserole. Spread out evenly.
8. Finally, add in 1 cup of shredded cheese. Place dish in oven and bake for 30-35 minutes, until edges begin to brown.
9. If cooking too fast, add aluminum foil before cooking for another 5 – 10 minutes. Otherwise, replace in oven and keep an eye on it for burning.
10. Slice and serve with any desired toppings, including sour cream, avocado, jalapeño, etc.
Source: Adapted from a recipe by Cotter Crunch