Mexican Polenta, Bean + Cheese Casserole
I’ve been craving Mexican and this hit the spot
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.
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.
Check out the chez!