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Polenta and Black Bean Casserole

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“To complete this meatless supper, have Italian bread and mesclun salad with pine nuts. End the meal with any type of winter fruit tart from the bakery. Stole this shamelessly from Epicurious so I could get it on my shopping list.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Position rack in middle of oven and preheat to 450°F Oil 11x7x2-inch glass baking dish.
  2. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl.
  3. Arrange 9 polenta rounds in bottom of dish, spacing evenly.
  4. Drizzle 1/4 cup cream over.
  5. Top with half of beans, half of hominy, and half of chili mixture.
  6. Sprinkle with 1 1/2 cups cheese.
  7. Repeat layering.
  8. Cover with foil.
  9. Bake 20 minutes.
  10. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer.
  11. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.

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