Mexican Polenta Casserole Recipes

MEXICAN POLENTA CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
• Spread polenta in bottom of 13 x 9 pan.
• Spread refried beans over polenta.
• Spread meat mixture over beans.
• Top with shredded cheese.
• Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).

FAVORITE MEXICAN CASSEROLE FREEZER MEAL

Steps:

• To make polenta, bring 3 cups of water to boil in a large pan. Whisk in 1 cup of cornmeal. Turn the heat down to a bare simmer and cook for 15 minutes, whisking occasionally. Once thickened, whisk in to the polenta: 2 Tablespoons butter, 1 Tablespoon of granulated sugar, 1 teaspoon of salt and cracked black pepper. Cook for an additional few minutes until the butter is fully melted. Remove from heat.
• In a large bowl mix together 2 cans of drained pinto beans, 1 can of drained black beans, 1 cup of fresh or frozen corn, 1 - 16 oz. jar of thick salsa, 1 - 15 oz. can of drained diced tomatoes, 1/2 cup chopped cilantro, 1/3 cup chopped red onion, 2 minced garlic cloves, 2 T. fresh lime juice, 2 tsp. cumin, 1 tsp. oregano and 1/2 tsp. salt. Set aside.
• Spread the polenta at the bottom of a well-greased 13x9 baking dish. Next, spread your bean mixture onto the polenta and then top with 2 cups of shredded Monterey Jack cheese.
• To Bake Right Away: Bake uncovered 350˚ F for 45 minutes or until the internal temperature reaches 160˚ F. Let cool for 10 minutes before serving.To Freeze: Cover with heavy-duty foil, label, and freeze. From freezer to oven, bake for 45 minutes in a 375˚ F oven or until the cheese is golden and sides are bubbling. Cool for 10 minutes before serving.

POLENTA ENCHILADA BAKE

Steps:

• Pre-heat oven to 425 degrees F. Slice up the polenta into 8 equal sized pieces. Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices. Season the tops with salt and cook until each side is lightly browned, about 2 minutes on each side.
• While polenta is cooking dice up the bell peppers and onion. Remove polenta from the skillet and add remaining 1 teaspoon olive oil and diced vegetables. Cook for about 5 minutes and then add in the black beans and all the spices. Cook for another 1-2 minutes.
• Pour half the enchilada sauce on the bottom of a medium sized oven safe baking dish and then top with the veggie and bean mixture. Lay the polenta slices down in a single layer and pour over remaining enchilada sauce. Top with shredded cheese and bake until bubbly and cheese is melted, 7-10 minutes. Serve with your favorite toppings and enjoy!

MEXICAN POLENTA PIE

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
• Add turkey, chili powder, cumin and cayenne.
• Cook until turkey is no longer pink, stirring to break up meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
• Bake, uncovered, for 35 minutes or until bubbly.
• Sprinkle with cilantro.
• Let stand 15 to 20 minutes before serving.
• Makes 12 servings.

OLE POLENTA CASSEROLE

Steps:

• For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.