http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Dinners%2FEasy_Southwest_Black_Beans_Polenta_Casserole 2026-04-10T10:59:24Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Dinners/Easy_Southwest_Black_Beans_Polenta_Casserole&diff=1023&oldid=prev 2019-04-29T20:53:56Z

<p>Created page with &quot;Serves: 6 Active Time: 60 minutes Total Time: 90 minutes From: https://www.cottercrunch.com/southwest-black-beans-polenta-casserole/ =Ingredients= 3 1/2 cups cooked non-g...&quot;</p> <p><b>New page</b></p><div>Serves: 6<br /> <br /> Active Time: 60 minutes<br /> <br /> Total Time: 90 minutes<br /> <br /> From: https://www.cottercrunch.com/southwest-black-beans-polenta-casserole/<br /> <br /> =Ingredients=<br /> <br /> 3 1/2 cups cooked non-gmo polenta (Sides/Basic_Palenta)[Simple Polenta]<br /> <br /> 1 tbsp butter or olive oil<br /> <br /> 6 oz shredded natural cheese <br /> <br /> 1 tsp minced garlic (1 clove)<br /> <br /> 1/4 to 1/3 cup chopped onion<br /> <br /> 1/2 tsp sea salt – divided<br /> <br /> 1/2 tsp chili powder<br /> <br /> 2–3 tbsp coconut flour or other gluten-free flour of choice<br /> <br /> 2 –3 eggs (Use 3if you prefer more egg like casserole. 2 eggs if you want the polenta to be denser) *See notes for EGG FREE VERSION)<br /> <br /> 10 ounces chili ready diced tomatoes with green chili added. Or you can add 4 ounces canned green chiles to regular diced tomatoes (canned 10 ounces). See notes.<br /> <br /> 13– 15 oz (around 3 cups) organic cooked black beans, drained and rinsed (canned works if not soaking or making from scratch)<br /> <br /> 1/2 tsp cumin<br /> <br /> 1/2 tsp garlic powder<br /> <br /> 1/4 tsp cayenne<br /> <br /> 1/2 tsp black pepper<br /> <br /> Fresh Cilantro to garnish – chopped<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> Preheat oven to 350F. Oil a 9×13 casserole dish and set aside.<br /> In another large pot, cook you polenta according to package instructions. See notes.<br /> <br /> == Step 2 ==<br /> When polenta is almost done cooking, add in butter or oil, and 4 ounces of shredded cheese. Stir until creamy.<br /> Next mix in your, garlic, onion, salt, chili powder, 2 eggs, and coconut flour. Mix thoroughly.<br /> <br /> == Step 3 ==<br /> Pour polenta/cheese/egg mix at the bottom of the casserole dish and pack it evenly into the sides. It should make a nice bottom layer for the casserole. If your polenta is too runny or moist, I suggest baking it first at 350F for 15-20 minutes, then removing and add the rest of your layers to bake again.<br /> <br /> == Step 4 ==<br /> After the polenta has been set first int the casserole dish, layer your tomatoes/chiles peppers (drained if using canned) on top of your polenta. Spread it out evenly.<br /> <br /> == Step 5 ==<br /> Next, drain and rinse your black beans.<br /> <br /> == Step 6 ==<br /> Place in a bowl. Add your cumin, garlic, the other 1/4 tsp salt, pepper, cayenne, and onion. Toss all together.<br /> <br /> == Step 7 ==<br /> Layer the black beans on top of the tomatoes/green chiles peppers mix<br /> Finally, add your remaining shredded cheese evenly on top of beans. Feel free to add more than 2 oz if desired.<br /> <br /> == Step 8 ==<br /> Place casserole dish in oven middle row for 30 to 35 minutes until edges start to brown.<br /> <br /> == Step 9 ==<br /> Remove and Cover with foil then bake an additional 5 -10 minutes or until center of casserole in baked through and edges are golden.<br /> <br /> == Step 10 ==<br /> Broil last minute if you want crispy edges and cheese. Remove from oven and let cool 5 minutes before slicing.<br /> <br /> == Step 11 ==<br /> Add any additional seasoning if desired. Salt, pepper, red pepper flakes and garnish with cilantro (1/2 cup or more).<br /> <br /> == Step 12 ==<br /> Optional topping when platting – avocado slices, sour cream, jalapeño (if desired).</div>

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