Cheesy Bean & Pepper Polenta Casserole
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I love this cheesy casserole, it’s incredibly filling and delicious. If you love polenta, you’ll love this dish.
Ingredients
- 1/2 cup Mozzarella Shredded
- 1 red bell pepper
- 1 Green Bell Pepper
- 2 tsps Kosher Salt
- 1 tsp chili powder
- ½ tsp Cumin
- 1/2 tsp Garlic powder
- ¼ tsp Cayenne Pepper
- 1/2 tsp ground Black pepper
- ½ a medium Yellow onion
- 1 tablespoon Olive Oil
- 1 can of mild or spicy rotel
- 6 cloves Garlic
- 1 can of Black Beans
- ½ a can of Pinto Beans
- 4 oz Monterey Jack cheese
- 1.25 cups Cornmeal Coarse Ground
- 4.50 cups of Water
- 3 tbsps All purpose Flour
- 2 large Eggs
- 2 teaspoons margarine or butter
- Nonstick spray
- Dice the onion and set aside half for the polenta.
- Dice the bell peppers.
- In a large pot or skillet, saute half the onions and all of the bell peppers in the olive oil on medium heat for about 8 minutes. Add a tablespoon or two of water if it starts sticking to the bottom of the pan.
- Mince your garlic and add it to the pot, cooking for another minute or so.
- Add the can of rotel, ½ tsp of chili powder, 1 tsp of salt, ½ tsp of cumin, ½ tsp of garlic powder. ½ tsp of black pepper, and ¼ tsp of cayenne pepper. Reduce the heat to low and cook for another 10-15 minutes, until everything is soft.
- Add the drained beans half way through cooking and mix well.
- Preheat the oven to 350 degrees.
- Cook the polenta: bring the water to a boil, add 1 tsp of salt. Pour polenta in slowly, whisking constantly until it’s all stirred and there are no lumps. Reduce the heat to low and simmer, whisking often . Cover and cook for 30 minutes.
- Take off the heat. Add the raw onion,1 tsp of salt, flour, butter and ½ tsp of chili powder. Let cool down for 10 mins.
- In a separate bowl, combine your mozzarella cheese and your monterey jack cheese.
- Add 1/3 of the cheese bowl into the polenta and mix well.
- Crack the eggs in a separate bowl and whisk together until homogenous.
- Finally Add the eggs to the polenta and mix well to avoid them scrambling.
- Spray a 9×13 baking dish with pan spray. Pour the polenta into the dish, then top with the bean mixture. Sprinkle the rest of the cheese mix over everything.
- Bake for 30-40 minutes, or until the edges are golden and the cheese begins to brown.
- Let rest for a few hours before serving so the polenta has time to stiffen. This is actually best the next day. If eating straight out of the oven, it will be a mess. A delicious mess, but still a mess.
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