Polenta and Vegetable Casserole

Polenta and Vegetable Casserole

45
karen 3

"This is an excellent polenta recipe with a Mexican kick!!"

Ingredients

1 h {{adjustedServings}} servings 329 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1633 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  2. Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning.
  3. Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives.
  4. Bake until heated through, about 20 minutes.
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Reviews

45
  1. 64 Ratings

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This was a really neat dish. I really enjoyed it, and so did my husband who is a bit nervous about polenta (especially in the tube :) I did make some variations and changes. I added half a chopp...

I haven't made this as a casserole yet, but threw black beans, polenta, corn, and a cooked salsa in a pan with some cheddar and garlic for a tasty meal. I'll definitely be making this as a cass...

This was pretty good - not the best recipe ever, but made a good, hearty meal. I used canned mushrooms instead of fresh and only half of the fajita seasoning-which was very salty. Also, I left o...