Black Bean Casserole

Tuesday, January 1, 1980

To complete this meatless supper, have Italian bread and mesclun salad with pine nuts. End the meal with any type of winter fruit tart from the bakery.

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

Position rack in middle of oven and preheat to 450∞F. 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∞F; 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.

Makes 6 main course servings.