Mexican Polenta Casserole

 This is a great recipe which can be frozen, thawed, made ahead of time and refrigerated. It is very flexible and keeps well.  Serves 8.

Ingredients

• 1 medium onion, chopped (1 cup)

• 1 medium green pepper, chopped

• 3 cloves garlic, minced

• 2 Tbsp. olive oil

• 1 pkg Lightlife Smart Ground crumbles, original

• 1 can (14oz) diced low-salt tomatoes, undrained

• 1 can (15oz) black beans, drained & rinsed

• 1 cup salsa

• 1 cup frozen (or fresh) corn

• 3 Tbsp. chili powder

• 1 Tbsp. ground cumin

• ¼ tsp. cayenne pepper

• 2 tubes (16oz) cooked polenta

• 2 cups shredded vegan Monterey Jack style vegan cheese

• ⅔ cup chopped fresh tomato

• ¼ cup snipped fresh cilantro or parsley

Instructions

1. Preheat oven to 375 degrees. 

2. In a 12-inch skillet saute onion, green pepper, and garlic in 1 Tbsp. hot oil until tender. 

3. Add Smart Ground crumbles, chili powder, cumin, and cayenne for 5 minutes until everything is mixed and heated through. 

4. Add beans, undrained tomatoes, salsa, and corn.  Bring to boiling.  Reduce heat, and simmer gently for 5 more minutes.

5. Grease a 3-quart rectangular baking dish with the remaining 1 Tbsp. of olive oil. 

6. Cut 1 tube of polenta into ½ inch cubes.  Press evenly into greased baking dish. 

7. Halve remaining polenta lengthwise and cut into ½ inch thick slices.  Set aside. 

8. Sprinkle 1 cup of cheese over polenta in dish.  Top with bean & crumble mixture. 

9. Arrange sliced polenta over top. Sprinkle with 2nd cup of shredded cheese.  Top with tomato. 

10. Bake uncovered for 35 minutes or until bubbly.  Sprinkle with cilantro. 

11. Let stand 15-20 minutes before serving.  Makes 12 servings.