Vegan Mexican polenta casserole
Casseroles are wonderful, they are usually easy to prepare, make enough so you don’t have to cook the following night, and should be quite tasty. This casserole is no exception. It is simple to assemble and is so fulfilling that you’ll look forward to eating it again.
If you like chili and cornbread, then you will love this dish. It’s perfect for these cold winter evenings when all you want is something warm and delicious. Try using any veggie combination that suits you or what you have in the fridge. The veggies in the given recipe are only a guide but do make a great combination.
2 pounds polenta (2-1 pound tubes found in produce section)
1-2 cups water
2 teaspoons cumin, divided
2 teaspoons chili powder, divided
2 teaspoons minced garlic
½ teaspoon salt
2 tablespoons olive oil
1 cup frozen corn kernels
1 cup frozen peas
1 cup carrots, diced
1 cup onion, diced
1-15 ounce can kidney, pinto, or black beans, drained and rinsed
1-8 ounce can tomato sauce
Preheat oven to 375 degrees. In a large bowl mash tubes of polenta with 1-2 cups water for desired consistency, making sure it’s not too runny. Mix in 1-teaspoon cumin and 1-teaspoon chili powder. Set aside.
In a large skillet heat olive oil over medium heat. Add garlic, corn, peas, carrots, and onions, stirring occasionally until onions are clear and corn and peas are cooked thoroughly. Add beans, tomato sauce, 1-teaspoon cumin, 1-teaspoon chili powder, and salt and cook until heated through.
Spread half of polenta mixture into greased 8 x 11 baking dish. Top with bean and veggie filling. Finish with remaining half of polenta mixture. Bake for 30 minutes or until heated through and polenta topping begins to brown.