Polenta And Black Bean Casserole - cooking recipe

Ingredients

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) roll purchased prepared polenta, cut into 18 rounds
1/2 cup whipping cream
1 (15 ounce) can black beans, well drained
1 (15 ounce) can yellow hominy, well drained
3 cups coarsely grated monterey jack cheese (about 10 ounces)

Preparation

Position rack in middle of oven and preheat to 450\u00b0F 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\u00b0F; 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.