Polenta and Black Bean Casserole

ingredients

3/4 c. cilantro ~ chopped
2 (4 oz) cans green chilies ~ diced
1/4 c. salsa verde ~ drained
3 cloves garlic ~ minced
1 1/2 t. cumin
1 (16 oz.) polenta roll ~ cut into 18 rounds
1/4 c. whipping cream
2 (15 oz) cans black beans
1 (15 oz) can hominy ~ drained
3 c. monterey jack cheese ~ grated

directions

Preheat oven to 450°. Oil 11x7 glass baking dish. Mix 1/2 c. cilantro, chilies, salsa verde, garlic and cumin. Arrange 9 polenta rounds in bottom of baking dish. Drizzle cream over polenta. Top with half of beans, half of hominy and half of chili mixture. Sprinkle with 1 1/2 c. grated cheese. Repeat layering. Cover with foil. Bake at 450° for 20 minutes. Increase oven temperature to 475°; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining cilantro and serve.

Source: Elizabeth