Polenta And Black Bean Casserole
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| bon appetit |
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| 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. |
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| 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) |
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| 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. |
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| makes 6 main-course servings. |
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| (ID: 4365) Mirror: rec.food.recipes: Sat, Dec 18, 2004 |