Polenta And Black Bean Casserole
 
bon appetit 
 
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. 
 
3/4 cup  chopped fresh cilantro
2   4ounce cans diced green chilies, drained
1/4 cup  canned salsa verde (tomatillo salsa)
3 large  garlic cloves, minced
1-1/2 tsp  ground cumin
1   16ounce purchased polenta roll, cut into 18 rounds
1/2 cup  whipping cream
1   15ounce can black beans, well drained
1   15ounce can golden hominy, well drained
3 cup  coarsely grated monterey jack cheese (about 10 ounces)
 
position rack in middle of oven and preheat to 450f. 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 475f; 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. 
 
 
 
 
-- 
(ID: 4365) Mirror: rec.food.recipes: Sat, Dec 18, 2004


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