Polenta and Vegetable Casserole

Polenta and Vegetable Casserole

45 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
karen
Recipe by  karen

“This is an excellent polenta recipe with a Mexican kick!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (45)

Rate This Recipe
LADYSIMMONS21
30

LADYSIMMONS21

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 chopped red pepper and red onion for color. I used two zuchinni because I didn't have eggplant. I also used taco mix because I didn't have fajita. I didn't use the whole packet (to cut down on sodium). I also didn't put the salsa or olives on the casserole. I think the salsa could make it a bit watery, so I decided not to. Also, I sprinkled oregano, pepper and garlic powder over the polento circles before adding the bean mixture. I also think that you could cut down on the amount of beans (personal preference) as it seemed to overwhelm the vegetable mixture at times. I used 1 can of kidney beans and half a can each of garbonzo and cannellini beans.I also used a fiesta blend of cheese isntead of the mozzarella. I served the casserole with salsa, olives and sour cream. The flavor was great. Will make again! Thanks Karen. :)

Nika
23

Nika

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 casserole, but will use a can of green chiles and can of drained diced tomatoes instead of the salsa. It would also be good with crumbled burger or seasoned tofu to add some extra protein. Easy, quick and yummy!

SEKMARK
13

SEKMARK

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 out the salsa because I dislike the flavor of bottled salsa in cooked recipes - overpowers the vegetables. Would be good with salsa and sour cream on the side!

More Reviews

Similar Recipes

Mixed Vegetable Casserole
(83)

Mixed Vegetable Casserole

Chili Beef Casserole
(35)

Chili Beef Casserole

Saucy Beef and Vegetable Casserole
(30)

Saucy Beef and Vegetable Casserole

Vegetable Pasta Casserole
(25)

Vegetable Pasta Casserole

Mom's Green Bean Vegetable Casserole
(18)

Mom's Green Bean Vegetable Casserole

End of Summer Vegetable Casserole
(14)

End of Summer Vegetable Casserole

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mom's Green Bean Vegetable Casserole

>

next recipe:

Chili Beef Casserole