Wednesday, April 10, 2013

Recipe Rave Review: Polenta and Black Bean Casserole

The week I found out I was pregnant I became obsessed with giving my diet a makeover. Not that I was eating junk food all the time, but instantly I felt I had to do better for baby. So in my quest to find healthy, tasty, and easy vegetarian recipes, I came across this one on Baby Center. To my happy surprise it was everything I needed and more, plus my TH loved it!

Polenta and Black Bean Casserole Recipe
(Serves 4; 1 serving includes 415 mg calcium, 22 g protein, 152 mcg folic acid, 4.5 mg iron, and 9 g fiber)

  • 2 15-ounce cans black beans, drained and rinsed
  • 1 15-ounce can Mexican tomatoes, chopped
  • 1 4-ounce can diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1 cup of your favorite salsa
  • 1 cup cilantro, chopped
  • 1 18-ounce tube ready-to-eat polenta (plain or basil flavored)
  • 1 cup shredded low-fat Monterey Jack cheese


If using canned beans, make sure to rinse!
In a Dutch oven or heavy saucepan, combine all ingredients except polenta and cheese. Cover and simmer over medium heat for 15 minutes to combine and enhance flavors.
While bean mixture is simmering, slice polenta into 1/4 inch thick rounds. (You can make your own as well, but my Trader Joe's has this which is way easier!)
Spray a 9x5x3 inch loaf pan or a 1 quart casserole with nonstick spray (no clue what the one I used actually is). Layer bottom of pan with one third of bean mixture then add one layer of polenta rounds. 
Sprinkle with 1/3 cup of cheese. Add another layer of beans, polenta, and cheese, then beans, and finish with cheese. 
(Sandy supervised the meal prep)
Bake 50 to 55 minutes, or until bubbly hot, at 350 degrees Fahrenheit.
Drain liquid from the pan (mine didn't have any), cool for five minutes, then slice and serve! So good!
My first time making this was a month or two ago (blogger procrastination is an ugly beast) but I will be making it again this week because I love it so much! Let us know if you try it, have any variations, or want to share your favorite healthy go-to casserole dish!

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