Yield: 6 servings
This one-dish meals satisfies my craving for Mexican food in a good way. Fat-free evaporated milk works as a substitute for whipping cream. You might also try fat-free sour cream. Another option entirely is to make your own polenta and spread it as a layer, eliminating the need for store-bought polenta and cream (or evaporated milk, or sour cream).
- 3/4 cup chopped fresh cilantro
- 2 4-ounce cans diced green chilies, drained
- 1/4 cup canned salsa verde (tomatillo salsa)
- 3 large garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 16-ounce purchased polenta roll, cut into 18 rounds
- 1/2 cup whipping cream [or fat-free evaporated milk, or fat-free sour cream]
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can golden hominy, rinsed and drained
- 3 cups coarsely grated Monterey Jack cheese (about 10 ounces)
- Position rack in middle of oven and pre-heat to 450°F. Oil 11x7x2-inch glass baking dish.
- Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl.
- Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering.
- Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.