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Mexican Polenta Casserole

Mexican Polenta, Bean + Cheese Casserole

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I’ve been craving Mexican and this hit the spot :mrgreen:

It was inspired by a number of recipes I have seen recently but the combo was basically what we had on hand:

  • Frozen peppers (3 cups)
  • Frozen corn (1 cup)
  • Diced tomatoes (1 can, drained)
  • Cooked navy beans (1 cup – you could use any kind of beans you like, canned or cooked from scratch)
  • Taco seasoning (a year-old packet – about a tbsp!)
  • Cumin, red pepper flakes, dried oregano and garlic powder – all to taste (about 1/2 tsp each?)
  • Polenta (2 servings, prepared)
  • 4 oz shredded Mexican cheese

Heat peppers, corn, tomatoes and beans with seasonings until hot. While veggies are cooking, boil water for polenta, add 1/2 a cup polenta and let thicken and cook for 5 minutes. Pour veggie + bean mixture into a casserole dish. Top with polenta. If you have a shallow, wide casserole dish like I did, you will have to spread it out very thin. Top with cheese. Bake at 350* for 15-20 minutes. Bottom layers will be loose, so take care when serving!

Total recipe is about 1225 kcal, 35 grams fiber and 54 grams protein – portion as you like! Makes about 3-4 servings, depending on your appetite.
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My serving was a little less than 1/3 of the recipe (about 380 kcal). I served it with a handful of steamed spinach and topped with Cholula, red pepper flakes and a spoonful of Fage.

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Check out the chez!

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