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    You are in: Home / Recipes / Mexican Polenta Casserole Recipe
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    Mexican Polenta Casserole

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 29, 2010

      I made this recipe with the following modifications: I used left-over chicken breasts that I had cooked in Progresso's Enchilada Soup and shredded. Instead of tomato sauce, I used 1 can of Ro-Tel and 1 can of stewed tomatoes. Instead of refried beans, I used rinsed black beans. I added salt to taste. It's a new family favorite.

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    • on September 16, 2009

      I really liked this recipe. I do not know what rates 5 stars on this system. to me the polenta reminded me of a tamale which I love. I halfed recipe so only used 1 chicken breast so used more than 1/2 of polenta I think next time I will make polenta from scratch in would probably spread easier and more than 1/2 of refry beans.

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    • on January 16, 2009

      This made for a great dinner last night. I did make quite a few changes, but I feel like I stayed true to the idea of the recipe so I'm awarding the stars! Instead of chicken I used Mexican pre-seasoned ground turkey (that I got on super sale). Therefore I didn't add the spices since it was pre-seasoned. I loved the way the flavors of the polenta, the beans, and the meat mixed with the cheese on top. (I used cheddar). We put some sour cream on the top and my daughter mixed her cooked corn in. We all enjoyed this. I think it was a really good way to use a tube of polenta!

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    Nutritional Facts for Mexican Polenta Casserole

    Serving Size: 1 (191 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 292.1
    Calories from Fat 114
    Total Fat 12.6 g
    Saturated Fat 5.2 g
    Cholesterol 64.5 mg
    Sodium 822.2 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 5.5 g
    Sugars 3.9 g
    Protein 24.2 g

    The following items or measurements are not included:

    prepared polenta


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