If you're looking to go low-carb but still want hearty and delicious meals that will actually fill you up, this recipe is the ticket. The black beans give you all the protein you need in one meal, while the polenta is a starch that has fewer carbohydrates than either rice or pasta used in typical casseroles.
This recipe calls for the polenta to be cooked, but you can use the precooked variety if you can find it and are short on time. Of course, you can add other types of beans, such as kidney or garbanzo or swap them out altogether. Like many casserole recipes, you can add whatever you want to it.
Southwest black bean polenta casserole
6
15 minutes
1 hour
1 hour, 15 minutes
8 cups chicken stock
1 teaspoon salt
2 cups polenta
2 tablespoons butter
1/2 teaspoon chili powder
2 eggs
1 15-ounce can black beans, drained and rinsed
2 4-ounce jars green chiles, drained
1/2 onion, small dice
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1 cup cheddar cheese, shredded
Preheat oven to 350°F and grease a 9-by-13-inch casserole dish.
Place salt and 6 cups chicken stock into a large saucepan. Bring to a boil over high heat.
Add polenta, whisking to prevent lumps. Lower the heat to medium-low and allow the polenta to absorb most of the stock.
Add 1/2 cup stock to the polenta, and stir. Wait until the stock has been mostly absorbed, and then add another 1/2 cup stock. Continue until all stock has been used.
Add butter to the polenta, and stir. Remove from the heat, and allow to cool slightly.
Transfer the polenta to a large bowl. Add the chili powder and eggs, and stir. Pour into the prepared casserole dish.
Place black beans, green chiles and onion in a large bowl. Add cumin, garlic powder and cayenne. Stir.
Pour the bean and pepper mixture over top of the polenta.
Sprinkle cheddar cheese evenly over the top.
Bake for 30 to 40 minutes, until the cheese is melted and has just started to brown.
