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Mexican Polenta Casserole with Sharp Cheddar Cheese and Black Beans
When you hear polenta, you probably think about Italian cuisine rather than Mexican cooking. However, polenta is something which has made its way into the American culinary tradition (grits, anyone?) and Italians have taken the dish with them around the world, popularizing it as far away as Ethiopia! If you have tasted polenta, you will understand why it is popular. It is versatile - it can be soft like mashed potato or firm and cut into slices - and you can add any flavorings you like to it, to give it a wonderful taste.
However, corn was being cultivated in Mexico long before the grain made its way across the Atlantic and of course, this is still a staple in Mexican cuisine, possibly the best-known and best-loved staple of all. There is so much you can do with corn, including the creation of delicious stews, salads, cornbread, corn tortillas and so much more.
This easy and delicious Mexican casserole features polenta, sharp cheddar cheese and black beans - corn and black beans are a classic pair in Mexican cuisine and one taste of this amazing Mexican polenta casserole will leave no doubt why. This is an easy to prepare, satisfying and healthy casserole recipe; while this Mexican polenta casserole recipe is meatless, even the most diehard carnivore will be thrilled with this dish.
Cheesy Mexican Polenta Casserole
Ingredients -
1 ½ cups cornmeal - grits or yellow cornmeal are fine, just do not use the instant versions
4 cups water
A pinch of salt
1 can black beans
6 oz salsa, the spicier the better
1 cup sharp cheddar cheese, shredded
3 scallions, sliced thinly
Preparation:
Start 3 cups of water boiling with a pinch of salt.
Mix cornmeal with 1 cup water, whisking vigorously to prevent lumps from forming.
Once the water comes to a rapid boil, add cornmeal, a little at a time. Boil for about 15 minutes, stirring constantly to prevent burning and splatter and remove from heat.
Preheat your oven to 350 degrees F.
Pour half of the polenta into the bottom of a lightly oiled 9" baking dish or if you have one, a cast iron skillet.
Spoon the beans on top of the polenta, then the scallions, salsa and cheese before covering with the rest of the polenta.
Bake for 25 minutes, until the cornbread is lightly browned.
Remove from the oven, let your polenta casserole cool, and set for about 5 minutes before serving.
This is one casserole you will want to make time and time again.
(Serves 4)
