Mexican Bean and Polenta Casserole

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Mexican Bean and Polenta Casserole
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Makes: 6 servings adjust
Wonderful vegetarian, whole food meal! Perfect for the extra zucchini in your garden!

Directions

Ingredients

  • 1 teaspoon Dried Ground Oregano
  • 2 teaspoons Ground Cumin
  • 2 Zucchini
  • 1 Onion, chopped
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 Garlic

Step 1

Heat oil in a large skillet. Add onion, 1/2 minced garlic, and salt. Saute until soft. Add zucchini, ground cumin, oregano. Saute 5 more minutes.

Ingredients

  • 1 cup Dried Beans, I use canned beans if I forget to soak the beans which is almost ALWAYS
  • 1⁄4 cup Water
  • 1⁄2 cup Tomato Sauce
  • 1 teaspoon Cumin Seed

Step 2

Add beans, other seasonings, tomato sauce and water. Check taste and add seasonings if necessary.

Ingredients

  • 1 cup Polenta, when you prepare the polenta top add 3 cups water, 1/2 teaspoon of salt, 1 tablespoon of oil to the polenta and make sure to stir, stir, stir, it will take about 5-10 minutes to harden to a thick substance

Step 3

Make Polenta Topping. To make the polenta, in a separate pot bring the water to boil. Add salt and oil. Slowly add polenta, stirring continuously. Lower heat and continue stirring for 10 to 15 minutes until mixture is quite thick.
 

Step 4

To assemble the casserole, preheat oven to 350F in a lightly oiled casserole dish, spread the bean and vegetable mixture across the bottom. Spread the polenta on top. Bake covered for 25 minutes at 350F remove to add cheese.

Ingredients

  • 1⁄2 cup Grated Parmesan, Of course my husband says the more cheese the better...

Step 5

Sprinkle top with Parmesan cheese. and cover and bake 5 minutes more at 400 F
 

Step 6

I sprinkle dried cilantro on the top after it's finished baking for last second seasoning and presentation! We serve it with sour creme and black olives! Enjoy!
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