Best Mexican Polenta Casserole Recipes

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MEXICAN POLENTA CASSEROLE



Mexican Polenta Casserole image

Ground turkey, beans, polenta, and just the right seasonings make this dish amazing! My family devours this time and time again. I love the way the polenta makes a crust! Soooo good. I can't remember where the recipe came from but I have made it my own and perfected it. I know you will love it, too.

Provided by JO'Neil

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h55m

Yield 10

Number Of Ingredients 15

2 (18 ounce) packages prepared polenta, divided
2 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
1 pound ground turkey
3 tablespoons chili powder
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
1 cup prepared salsa
3 cups shredded Monterey Jack cheese, divided
1 small tomato, chopped
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 3-quart glass casserole. Break up 1 tube polenta in the casserole and press evenly so it covers the bottom of the dish.
  • Slice remaining 1 tube polenta into enough thin slices to cover the top of the casserole; set aside.
  • Heat olive oil in a large skillet over medium-high heat until glistening. Add onion and bell pepper and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
  • Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add black beans, drained tomatoes, and salsa and bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, 15 to 20 minutes.
  • While turkey mixture is simmering, bake polenta crust in the preheated oven until firm, 7 to 10 minutes.
  • Remove polenta crust from the oven and sprinkle with 1 cup Monterey Jack cheese. Top with turkey mixture and lay sliced polenta on top.
  • Return to the oven and bake for 25 minutes. Sprinkle with remaining 2 cups Monterey Jack and bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Sprinkle with chopped tomato and cilantro.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 29.2 g, Cholesterol 63.6 mg, Fat 17.1 g, Fiber 6.1 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 929.2 mg, Sugar 4.2 g

MEXICAN POLENTA CASSEROLE



Mexican Polenta Casserole image

My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.

Provided by SweetChef

Categories     < 60 Mins

Time 1h

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
3 large chicken breasts, cooked & shredded
2 teaspoons cumin
1 teaspoon chili powder
14 1/2 ounces tomato sauce
1 (18 ounce) package prepared polenta
1 (16 ounce) can refried beans
4 -8 ounces cheese, grated (I like pepperjack)

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).

Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2

MEXICAN POLENTA CASSEROLE



Mexican Polenta Casserole image

Spice up your table with this Mexican Polenta Casserole. Enjoy deliciously cheesy layers with this Mexican Polenta Casserole.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 6

1 bottle (7.5 oz.) TACO BELL® Verde Salsa, divided
1 pkg. (16 oz.) polenta, cut into 18 slices
1-1/2 cups chopped cooked chicken
1 can (15.5 oz.) black beans, rinsed
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
2 green onions, sliced

Steps:

  • Heat oven to 375ºF.
  • Spread half the salsa onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the polenta, chicken, beans and cheese. Repeat layers; cover.
  • Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
  • Sprinkle with onions.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 700 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 2 g, Protein 16 g

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