I threw this together the other night when I needed something pretty quick and had to use what I had on hand. It was a perfect easy supper.
It’s inspired by Rachael Ray’s Calabacitas Casserole, which is yummy but more involved, with no beans. I once had it at my sister-in-law’s house, and was immediately sold.
My casserole is based on three main ingredients: black beans, salsa, and pre-cooked polenta. Anything else is icing on the cake.
Quick Black Bean and Polenta Casserole
Measurements are approximated. What you want is enough salsa to give the beans plenty of flavor.
2-3 cups canned or pre-cooked black beans, drained (I used up leftovers I had cooked the day before)
1/2 to 1 jar chunky salsa (I used Herdez salsa, which was great, but would’ve been better semi-drained. I think semi-drained Ro-tel would also be excellent, and maybe even Mexican-style stewed tomatoes)
1 tube prepared polenta, sliced into 1/3 inch rounds (you could also cook your own, then chill and slice)
Optional add-ins: diced scallions, cilantro, chopped veggies, spinach, cheese
Preheat oven to 375 F. I made a smaller version of this (since it was just for me) and cooked it in the toaster oven.
Place the beans in an oiled casserole dish (maybe 8 x 8), and add enough salsa to suit your taste. You want a little less salsa than beans, but enough salsa to add lots of flavor. Lay the polenta rounds on top and brush them with a little olive oil.
Bake for 35 minutes or so at 375 F, then add, if you feel like it, a handful of spinach and chopped scallions, and turn up the heat to 400 F. When the spinach is wilted, the polenta is getting crispy, and the beans are bubbling, it’s done.
The polenta adds structure and has such a great creamy/ crispy texture that I really didn’t miss having cheese. This one will definitely go on my repeat list. I think I’ll add more spinach next time and maybe cilantro. Hmmm…what about sweet potato?
For more of my recipes and recipe trials, click here.
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