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Polenta and Vegetable Casserole

SUBMITTED BY: karen

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

RECIPE RATING:

Read Reviews (25)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16 ounce) tube polenta, cut into 1/2 inch slices
1 (16 ounce) can black beans
1 (15 ounce) can kidney beans
1 (10 ounce) can whole kernel corn
1 onion, chopped
1 green bell pepper, chopped
1 small eggplant, peeled and cubed
6 fresh mushrooms, chopped
1 (1.27 ounce) packet dry fajita seasoning
1 (8 ounce) jar salsa
1 cup shredded mozzarella cheese
1/3 cup black olives

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
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.
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.
Bake until heated through, about 20 minutes.

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REVIEWS

Reviewed on Jul. 28, 2005 by LADYSIMMONS21

This was a really neat dish. I really enjoyed it, and so did my husband who is a bit nervous... MORE

Reviewed on Oct. 25, 2005 by Nika

I haven't made this as a casserole yet, but threw black beans, polenta, corn, and a cooked... MORE

Reviewed on May 17, 2004 by SEKMARK

This was pretty good - not the best recipe ever, but made a good, hearty meal. I used canned... MORE

Reviewed on Apr. 15, 2007 by TERESITA79

This was delicious! I made my own seasoning mix instead of fajita seasoning. Also used yellow... MORE

Reviewed on Oct. 29, 2006 by Mary F

Good easy recipe. Like other reviewers, I kept the salsa out to keep the dish from being too... MORE

Reviewed on Jul. 12, 2007 by Libby

Good! need to squish polenta onto bottom better, perhaps add an egg to set it/ MORE

Reviewed on Nov. 30, 2006 by milkmom

very good dinner, and enough to feed a large family for 2 full meals! i was very impressed... MORE

Reviewed on Apr. 27, 2008 by jl1968

Certainly a keeper...I made this with very few changes. I omitted the kidney beans (did not... MORE

Reviewed on Dec. 27, 2007 by LindaT

This was very tasty. I did make a few alterations but stuck to the spirit of the recipe.I left... MORE

Reviewed on Nov. 18, 2007 by SuziandBear

Delicious flavor. A little inconsistent in texture though--lots of loose whole beans floating... MORE

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