Black Bean Polenta Casserole

Ingredients:

• 3 1/2 cups cooked polenta

• 1 tbsp butter or olive oil

• 6 oz shredded cheese

• 1 tsp minced garlic

• 1/4  to 1/3 cup chopped onion

• 1/2 tsp kosher salt

• 1/2 tsp chili powder

• 2–3 tbsp flour

• 2 –3 eggs (Use 3 if you prefer more egg like casserole. 2 eggs if you want the polenta to be denser) 

• 10 ounces diced tomatoes with green chili added

• 3 cups black beans, drained/rinsed

• 1/2 tsp cumin, garlic powder, black pepper, salt

• 1/4 tsp cayenne

• Optional garnishes and toppings once cooked – chopped fresh cilantro, avocado slices, sour cream, jalapeño

Instructions

Directions:

1. Preheat oven to 350F. Oil a 9×13 casserole dish and set aside.

2. In another large pot, cook your polenta according to package instructions. When polenta is almost done cooking, add in butter or oil, and 4 ounces of shredded cheese. Stir until creamy.

3. Next, stir in the minced garlic, onion, salt, chili powder, eggs, and flour with the polenta. Mix thoroughly.

4. Pour polenta/cheese/egg mix at the bottom of the casserole dish and pack it evenly into the sides. It should make a nice bottom layer for the casserole. If your polenta is too runny or moist, bake it first at 350F for 15-20 minutes.

5. Layer your diced tomatoes with green chili (drained) on top of your polenta. Spread it out evenly. 

6. Place black beans in a bowl and toss with spices; cumin, garlic powder, cayenne, and pepper. Layer the black beans on top of the tomatoes/green chiles peppers mix Finally, add your remaining shredded cheese evenly on top of beans.

7. Place casserole dish in oven for 30 to 35 minutes, until edges start to brown.

8. Remove and Cover with foil then bake an additional 5 -10 minutes or until center of casserole in baked through and edges are golden. Broil last minute if you want crispy edges and cheese. Remove from oven and let cool 5 minutes before slicing.