Black Bean Polenta Casserole Recipe
The Juice Bar Collective in Berkeley CA inspired this recipe for a vegetarian polenta casserole. So simple and incredibly delicious.
Servings 6 Servings
Ingredients
- 6 cups water
- 1 ½ cups polenta
- ½ medium yellow onion chopped
- ½ medium red bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp kosher salt
- 2 cups black beans from canned
- 1 ½ cups shredded cheddar cheese
Instructions
- Bring the water to a boil and slowly add the polenta while whisking constantly. Continue to whisk until the polenta is thick and begins to bubble in the center, about 10 minutes. Remove from the heat and pour into a 13x9 glass baking dish that's been sprayed with cooking spray. Refrigerate until solid, a few hours or overnight.
- In a large saute pan coated with cooking spray, add the onions and peppers and saute until they begin to get soft. Add the garlic, cumin, chili powder and salt and stir to combine. Add the black beans and stir to incorporate.
- Preheat the oven to 350°. Spoon the black bean mixture on top of the polenta and top with the cheese. Heat in the oven for 10-15 minutes until just warm. Serve with fresh salsa, avocado and sour cream if desired.
Nutrition
Calories: 350kcal | Carbohydrates: 48g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 401mg | Potassium: 336mg | Fiber: 6g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 14mg | Calcium: 233mg | Iron: 2mg
