Take Mexican night to a new level with this polenta casserole. It is pretty easy to make and looks lovely when served.
Mexican Bean and Polenta Casserole
- 1-2 teaspoons olive oil
- 2 cloves of garlic
- 1 onion diced
- ½ teaspoon salt
- 1 cup chopped zucchini
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- ½ cup tomato sauce
- ¼ cup of water
- 3 cups of water
- 1 teaspoon salt
- 1 tablespoon of olive oil or butter
- 1 cup of polenta
- 1 tablespoon of parmesan cheese optional
- 2 cans of pinto beans drained and rinsed
FOR THE BEAN AND VEGETABLE MIXTURE:
- Heat olive oil in a large pot or skillet.
- Saute onions, garlic and salt until soft.
- Add zucchini, cumin oregano and saute for 5 more minutes.
- Add beans and tomato sauce to the zucchini/onion mixture with ¼ cup of water to prevent scorching. Spread mixture across bottom of oiled casserole dish.
FOR THE POLENTA:
- In a separate pot, bring 3 cups of water to a boil.
- Add salt and oil/butter.
- Slowly add polenta, stir continuously with a whisk.
- Lower heat and stir until mixture has thickened to be able to hold a spoon upright.
- Spread thickened polenta over the bean and vegetable mixture.
- Sprinkle parmesan on top if desired.
- Bake covered for 25 minutes at 350°F, then 5 more minutes uncovered at 400°F.
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