Polenta and Vegetable Casserole

This is an excellent polenta recipe with a Mexican kick!! Slices of polenta are topped with black beans, corn, sauteed vegetables, salsa, and mozzarella cheese.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 329 Calories

Ingredients

• 1 onion, chopped
• 1 cup shredded mozzarella cheese
• 1 green bell pepper, chopped
• 1 (15 ounce) can kidney beans
• 1 (8 ounce) jar salsa
• 1 (1.27 ounce) packet dry fajita seasoning
• 1 (16 ounce) can black beans
• 1 (16 ounce) tube polenta, cut into 1/2 inch slices
• 1 (10 ounce) can whole kernel corn
• 1 small eggplant, peeled and cubed
• 6 fresh mushrooms, chopped
• ⅓ cup black olives

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.

Step 2

Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning.

Step 3

Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.

Step 4

Bake until heated through, about 20 minutes.