Mexican Polenta Casserole Recipe


MethodMain Ingredient


 Tomatillo salsa2⁄3 Cup (10.67 tbs)
 Chopped fresh cilantro1⁄2 Cup (8 tbs)
 Canned chopped green chiles9 Ounce, drained (2 Cans, 4.5 Ounce Each)
 Garlic1 Clove (5 gm), minced
 Bottled minced garlic2 Teaspoon
 Canned pinto beans16 Ounce, drained, rinsed (1 Can)
 Canned black beans15 Ounce, drained, rinsed (1 Can)
 Canned extra sweet whole kernel corn11 Ounce, drained (1 Can)
 Refrigerated polenta16 Ounce (1 Package)
 Cooking spray1
 Shredded reduced-fat mexican-blend cheese6 Ounce (1 1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 2020 Calories from Fat 492

% Daily Value*

Total Fat 55 g85.1%

Saturated Fat 24.7 g123.7%

Trans Fat 0 g

Cholesterol 91.1 mg

Sodium 10811.4 mg450.5%

Total Carbohydrates 283 g94.2%

Dietary Fiber 49.4 g197.5%

Sugars 46.5 g

Protein 103 g205.1%

Vitamin A 689.2% Vitamin C 346.5%

Calcium 211.5% Iron 168.9%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°.
2. Combine tomatillo salsa, cilantro, green chiles, and garlic in a small bowl. Combine pinto beans, black beans, and corn in a bowl.
3. Place 9 polenta slices in an 11 x 7-inch baking dish coated with cooking spray, pressing polenta slightly to cover bottom of dish. Top with half of bean mixture and half of salsa mixture. Repeat layers with remaining polenta, bean mixture, and salsa mixture. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with cheese, and bake for additional 15 minutes or until cheese melts. Let stand 10 minutes.