Polenta and Black Bean Casserole Recipe | Epicurious.com

Name: Polenta and Black Bean Casserole Recipe | Epicurious.com
Yield: Makes 6 main-course servings
Ingredients: 3/4 cup chopped fresh cilantro; 2 4-ounce cans diced green chilies, drained; 1/4 cup canned salsa verde (tomatillo salsa); 3 large garlic cloves, minced; 1 1/2 teaspoons ground cumin; 1 16-ounce purchased polenta roll, cut into 18 rounds; 1/2 cup whipping cream; 1 15-ounce can black beans, well drained; 1 15-ounce can golden hominy, well drained; 3 cups coarsely grated Monterey Jack cheese (about 10 ounces)

Polenta and Black Bean Casserole Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Polenta-and-Black-Bean-Casserole-106209" target="_blank">www.epicurious.com.</a>

"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...."

INGREDIENTS

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3/4 cup chopped fresh cilantro

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2 4-ounce cans diced green chilies, drained

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1/4 cup canned salsa verde (tomatillo salsa)

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3 large garlic cloves, minced

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1 1/2 teaspoons ground cumin

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1 16-ounce purchased polenta roll, cut into 18 rounds

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1/2 cup whipping cream

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1 15-ounce can black beans, well drained

•

1 15-ounce can golden hominy, well drained

•

3 cups coarsely grated Monterey Jack cheese (about 10 ounces)

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