Tuesday, June 5, 2012

Mexican Polenta Casserole

Mexican Polenta Casserole

Who doesn't like a new recipe?! Oh well except for the kitchen scaredy cats. I'm sorry that was rude. But true. No I'm totally joking, but this was a recipe my mom made for me while she was visiting and I fell in love with it! Hope you enjoy it as well!


1 tube of prepared polenta (18 oz)
1 package (10 oz)  precooked boneless chicken breast strips, shredded
1 cup bottled medium-hot tomatillo green salsa
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2/3 cup heavy cream
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) corn niblets, drained
6 scallions, sliced (about 1/2 Cup) *I actually omitted this ingredient
1 package (8 oz) shredded Monterrey Jack cheese (approx. 2 cups)

1. Cut polenta into 1/4-inch-thick slices (about24). In medium-size bowl, combine chicken, salsa, cilantro and cumin until well-mixed.
2. In 11x7x2-inch baking dish, arrange half the polenta slices over bottom. Drizzle 1/3 cup heavy cream over polenta. Top with half the beans and half the corn. Spread with half the chicken mixture. Sprinkle with half the scallions and 1 cup shredded cheese. Repeat layering. Cover dish with nonstick foil. Refrigerate overnight, if desired.
3. Heat oven to 375 degrees. (If casserole was refrigerated, let stand at room temperature for 30 minutes.)
4. Bake, covered, in 375 degree oven until internal temperature registers 130 degrees on instant-read thermometer, about 50 to 60 minutes. Let stand 10 minutes before serving.

Makes: 8 servings at $2.75 each


Esther Robb said...

I've been making this dish for several years after seeing it in a magazine. I generally use shredded turkey instead of chicken but have also made it using very firm tofu (shredded) for my vegetarian family members. Love the combination of flavors!