1 16-oz. polenta roll (store bought) sliced into 16 rounds
1/2 cup whipping cream
1 15-oz. can black beans, well drained
1 15-oz. can golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese (~10 oz.)
Position rack in middle of oven and preheat to 450°F. Grease 11”x7”x2” glass baking dish. Mix ½ cup of cilantro, chilies, salsa verde, garlic & cumin in medium bowl. Arrange 8 polenta rounds in bottom of dish, spacing evenly. Drizzle them with ¼ cup of cream. Top with half of the beans, half of the hominy & half of the chili mixture. Sprinkle with 1-1/2 cups of cheese. Repeat layering. Cover with foil. Bake for 20 minutes. Increase oven temperature to 475°F, uncover casserole & bake until top is golden brown (~15 minutes longer). Let stand for 5 minutes; sprinkle with remaining ¼ cup of cilantro and serve.
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Enjoy!
Date: 2005-06-06 02:50 am (UTC)¾ cup chopped fresh cilantro
2 4-oz. cans diced green chiles
¼ cup canned salsa verde (tomatillo salsa)
3 large garlic cloves, minced
1-1/2 tsp. ground cumin
1 16-oz. polenta roll (store bought) sliced into 16 rounds
1/2 cup whipping cream
1 15-oz. can black beans, well drained
1 15-oz. can golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese (~10 oz.)
Position rack in middle of oven and preheat to 450°F.
Grease 11”x7”x2” glass baking dish.
Mix ½ cup of cilantro, chilies, salsa verde, garlic & cumin in medium bowl.
Arrange 8 polenta rounds in bottom of dish, spacing evenly.
Drizzle them with ¼ cup of cream.
Top with half of the beans, half of the hominy & half of the chili mixture.
Sprinkle with 1-1/2 cups of cheese.
Repeat layering.
Cover with foil. Bake for 20 minutes.
Increase oven temperature to 475°F, uncover casserole & bake until top is golden brown
(~15 minutes longer).
Let stand for 5 minutes; sprinkle with remaining ¼ cup of cilantro and serve.