Mexican Bean & Corn Casserole

READY IN: 1hr 50mins
Recipe by sammos

Delicious polenta recipe from Feeding the Whole Family. To make this recipe fun for kids, serve the bean-vegetable part in a bowl and cut some strips of polenta to use as dippers.

Top Review by Justmez2

I'm only giving 4 stars because I changed up for not having all the ingredients. I used 15 oz can black beans, rinsed; 2 cups zucchini and 1/2 cup crooked neck squash, switched Thyme for oregano and didn't put tomato sauce and used 1 lb of ground chuck. Everything else was done the same and it was delicious!!!

Ingredients Nutrition


  1. Beans: Drain soaking water off the beans and place beans in a large pot with garlic, cumin and 3 c water. Bring to boil, then simmer over low heat, covered, for 50-60 minutes. Or pressure-cook in 2 c of water for 45 minutes.
  2. Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
  3. Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
  4. Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
  5. Polenta: In separate pot, bring 3 c water to a boil. Add salt an boil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in clockwise motion with a wooden spoon for 10-15 minutes or until mixture can hold the spoon upright on its own.
  6. Preheat oven to 350. In a lightly oiled casserole dish, spread the bean & vegetable mixture across the bottom. Spread the polenta on top. Sprinkle with parmesan cheese.
  7. Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.

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