Best 2 Mexican Polenta Casserole Recipes

Polenta is a versatile grain that can be used to make a variety of dishes, from creamy porridge to hearty casseroles. This Mexican polenta casserole recipe is a delicious and easy way to enjoy this versatile grain. It is made with fresh corn, bell peppers, onions, and cheese, and is topped with a flavorful tomato sauce. The casserole is baked until golden brown and bubbly, and is sure to be a hit with the whole family.

Here are some variations of the Mexican polenta casserole:
* For a vegetarian version, omit the chicken.
* To make it spicier, add a diced jalapeño pepper to the casserole.
* For a cheesier casserole, add an extra cup of shredded cheese to the top.
* To make it a complete meal, serve the casserole with a side of beans, rice, or salad.
* You can also add some cooked black beans or corn to the casserole for a heartier dish.

No matter how you choose to make it, this Mexican polenta casserole is sure to be a delicious and satisfying meal.

Here are our top 2 tried and tested recipes!

MEXICAN POLENTA CASSEROLE

Mexican Polenta Casserole image

Ground turkey, beans, polenta, and just the right seasonings make this dish amazing! My family devours this time and time again. I love the way the polenta makes a crust! Soooo good. I can't remember where the recipe came from but I have made it my own and perfected it. I know you will love it, too.

Provided by JO'Neil

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 1h55m

Yield 10

Number Of Ingredients 15

Ingredients

2 (18 ounce) packages prepared polenta, divided
2 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
1 pound ground turkey
3 tablespoons chili powder
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
1 cup prepared salsa
3 cups shredded Monterey Jack cheese, divided
1 small tomato, chopped
¼ cup chopped fresh cilantro

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 3-quart glass casserole. Break up 1 tube polenta in the casserole and press evenly so it covers the bottom of the dish.
Slice remaining 1 tube polenta into enough thin slices to cover the top of the casserole; set aside.
Heat olive oil in a large skillet over medium-high heat until glistening. Add onion and bell pepper and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add black beans, drained tomatoes, and salsa and bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, 15 to 20 minutes.
While turkey mixture is simmering, bake polenta crust in the preheated oven until firm, 7 to 10 minutes.
Remove polenta crust from the oven and sprinkle with 1 cup Monterey Jack cheese. Top with turkey mixture and lay sliced polenta on top.
Return to the oven and bake for 25 minutes. Sprinkle with remaining 2 cups Monterey Jack and bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Sprinkle with chopped tomato and cilantro.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 29.2 g, Cholesterol 63.6 mg, Fat 17.1 g, Fiber 6.1 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 929.2 mg, Sugar 4.2 g

MEXICAN POLENTA CASSEROLE

Mexican Polenta Casserole image

My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.

Provided by SweetChef

Categories < 60 Mins

Time 1h

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
3 large chicken breasts, cooked & shredded
2 teaspoons cumin
1 teaspoon chili powder
14 1/2 ounces tomato sauce
1 (18 ounce) package prepared polenta
1 (16 ounce) can refried beans
4 -8 ounces cheese, grated (I like pepperjack)

Steps:

Preheat oven to 400°F.
Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
Spread polenta in bottom of 13 x 9 pan.
Spread refried beans over polenta.
Spread meat mixture over beans.
Top with shredded cheese.
Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).

Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your Mexican polenta casserole the best flavor.
Don't overcook the polenta: Polenta should be cooked until it is tender but still has a slight bite to it. Overcooked polenta will be mushy.
Use a good quality cheese: The cheese you use will make a big difference in the flavor of your casserole. Use a sharp cheddar cheese or a Mexican blend cheese for the best results.
Don't be afraid to experiment: There are many different ways to make Mexican polenta casserole. Feel free to add your own favorite ingredients or substitutions.
Serve with your favorite toppings: Mexican polenta casserole can be served with a variety of toppings, such as sour cream, salsa, guacamole, or chopped cilantro.

Conclusion:

Mexican polenta casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover polenta, and it can be easily customized to your own taste. Whether you are serving it for breakfast, lunch, or dinner, Mexican polenta casserole is sure to be a hit.