Polenta and Black Bean Casserole
To complete this meatless supper, have Italian bread and mesclun salad
with pine nuts. End the meal with any type of winter fruit [censored] from
the bakery.
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 purchased polenta roll, cut into 18 rounds
1/2 cup whipping cream
1 15-ounce can black beans, well drained
1 15-ounce can golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese (about 10 ounces)
Position rack in middle of oven and preheat to 450 F. Oil 11x7x2-inch
glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic,
and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish,
spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans,
half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups
cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase
oven temperature to 475 F; uncover casserole and bake until top is
golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle
with remaining 1/4 cup cilantro and serve.
Makes 6 main-course servings.
Bon Appetit
Source: <http://www.epicurious.com/recipes/recipe_views/views/106209>
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