Recipe by FearMyFare
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. Stole this shamelessly from Epicurious so I could get it on my shopping list.
Top Review by mapsmay
My friend just sent me this recipe after making it for a potluck. I was going to post it but was happy it was already here. It was soooo good. I was amazed. Even my husband who doesn't love polenta liked it. The whipping cream makes it pretty fattening but the casserole is so good I'd say it's worth it. Can't wait to make it myself and try it again.
- 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) roll purchased prepared polenta, cut into 18 rounds
- 1⁄2 cup whipping cream
- 1 (15 ounce) can black beans, well drained
- 1 (15 ounce) can yellow hominy, well drained
- 3 cups coarsely grated monterey jack cheese (about 10 ounces)
Directions See How It's Made
- Position rack in middle of oven and preheat to 450°F Oil 11x7x2-inch glass baking dish.
- Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl.
- Arrange 9 polenta rounds in bottom of dish, spacing evenly.
- Drizzle 1/4 cup cream over.
- Top with half of beans, half of hominy, and half of chili mixture.
- Sprinkle with 1 1/2 cups cheese.
- Repeat layering.
- Cover with foil.
- Bake 20 minutes.
- Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer.
- Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.