Polenta And Black Bean Casserole

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup chopped fresh cilantro
• 2 (4 ounce) cans diced green chilies, drained
• 1/4 cup canned salsa verde (tomatillo salsa)
• 3 large garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 (16 ounce) roll purchased prepared polenta, cut into 18 rounds
• 1/2 cup whipping cream
• 1 (15 ounce) can black beans, well drained
• 1 (15 ounce) can yellow hominy, well drained
• 3 cups coarsely grated monterey jack cheese (about 10 ounces)

Recipe

• 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.