READY IN 1 hr

Polenta and Vegetable Casserole

Read Reviews (39)

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

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.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jul 28, 2005

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. :)

—LADYSIMMONS21

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Most Helpful Critical Review

Jan 06, 2010

This was too layered - there was nothing to really hold it all together. I think it would be better with the beans, corn and salsa mixed with the sauteed veggies before topping the polenta.

—boaconrp

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57 Ratings

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Oct 25, 2005

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!

—Nika

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May 17, 2004

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!

—SEKMARK

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Apr 27, 2008

Certainly a keeper...I made this with very few changes. I omitted the kidney beans (did not have any); only used 3/4 pack of fajita seasoning and served the salsa on the side w/sour cream & guacamole. It could use something to hold the beans/corn together (serve with caution..LOL)...but NO ONE slowed down on eating it. Very tasty....try with Mexican Rice II, Sweet Corn Tomalito, Best Guacamole & of course some Margaritas! :) ENJOY!

—jl1968

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Apr 15, 2007

This was delicious! I made my own seasoning mix instead of fajita seasoning. Also used yellow squash instead of eggplant since it's what I had. Nice and healthy, I will definitely make this again!

—TERESITA79

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Oct 29, 2006

Good easy recipe. Like other reviewers, I kept the salsa out to keep the dish from being too watery and served it on the side. I added green chile peppers as well. Filling and nice flavor.

—Mary F

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Dec 27, 2007

This was very tasty. I did make a few alterations but stuck to the spirit of the recipe.I left out the beans and instead added some roasted zucchini. I also roasted the eggplant. I also left off the salsa and used a very light dusting of a cheese blend. It was quite good, very healthy and reheats very well.

—LindaT

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Nutrition

Calories
329 kcal
16%

Carbohydrates
57.5 g
19%

Cholesterol
12 mg
4%

Fat
5 g
8%

Fiber
14.8 g
59%

Protein
17.8 g
36%

Sodium
1633 mg
65%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Polenta and Vegetable Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 329
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
Saturated Fat 2.2g 11 %
Cholesterol 12mg 4 %
Sodium 1633mg 65 %
** Potassium 673mg 19 %
Total Carbohydrates 57.5g 19 %
Dietary Fiber 14.8g 59 %
Protein 17.8g 36 %
** Sugars 6.4g
** Vitamin A 7 %
** Vitamin C 37 %
** Calcium 28 %
** Iron 36 %
** Thiamin 28 %
** Niacin 32 %
** Vitamin B6 18 %
** Magnesium 20 %
** Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.