Best 5 Polenta And Black Bean Casserole Recipes
Indulge in a culinary journey with our tantalizing Polenta and Black Bean Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish combines creamy polenta with hearty black beans, savory spices, and a medley of tantalizing vegetables. Embark on a culinary adventure with our diverse collection of Polenta and Black Bean Casserole recipes, each offering a unique twist on this classic comfort food. From the traditional Italian version featuring rich tomato sauce and gooey mozzarella to the vibrant Mexican-inspired rendition bursting with spicy salsa and tangy sour cream, our recipes cater to every palate. Dive into the cheesy goodness of our Cheesy Polenta and Black Bean Casserole or embrace the smoky allure of our Chipotle Black Bean and Polenta Casserole. Craving a meaty twist? Our Polenta and Black Bean Casserole with Sausage or Ground Beef delivers a satisfying protein punch. And for a delightful vegetarian option, our Polenta and Black Bean Casserole with Roasted Vegetables offers a symphony of flavors and colors. With step-by-step instructions and easy-to-follow guidance, our recipes ensure a hassle-free cooking experience. Prepare to delight your family and friends with this versatile and delicious dish that's perfect for potlucks, weeknight dinners, or special occasions. So, grab your apron and let's embark on a culinary adventure with our Polenta and Black Bean Casserole recipes!
Check out the recipes below so you can choose the best recipe for yourself!
POLENTA AND BLACK BEAN CASSEROLE
Categories Bean Cheese Bake Vegetarian Dinner Casserole/Gratin Winter Monterey Jack Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- 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.
GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
POLENTA AND BLACK BEAN CASSEROLE
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.
Provided by FearMyFare
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 439.8, Fat 25.7, SaturatedFat 15.5, Cholesterol 77.5, Sodium 967.5, Carbohydrate 31.2, Fiber 8.6, Sugar 1.7, Protein 22.3
BLACK BEANS AND POLENTA
Make and share this Black Beans and Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 47m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the oil to a saucepan and let get heated over medium heat.
- Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
- Add in the wine, garlic, and oregano; stir and cook for 1 minute.
- Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
- Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
- Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
- Uncover and lower heat to medium.
- While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
- Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
- Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
- Spoon polenta into individiual serving bowls; top with beans.
- Serve warm.
Tips:
- For a creamier polenta, use half milk and half water.
- If you don't have a Dutch oven, you can use a large saucepan over medium heat.
- To make the polenta ahead of time, cook it according to the package directions and then let it cool completely. Once it's cool, cut it into cubes and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to use it, reheat it in a saucepan over low heat until it's warmed through.
- To make the black bean mixture ahead of time, cook the black beans according to the package directions and then let them cool completely. Once they're cool, store them in an airtight container in the refrigerator for up to 3 days. When you're ready to use them, heat them up in a saucepan over low heat until they're warmed through.
- If you don't have any chipotle peppers in adobo, you can use 1 teaspoon of chipotle chili powder.
- Serve the polenta and black bean casserole with your favorite toppings, such as shredded cheese, sour cream, or salsa.
Conclusion:
This polenta and black bean casserole is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover polenta or black beans. The casserole is creamy, cheesy, and flavorful, and it's sure to be a hit with your family and friends.
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