Polenta and Vegetable Casserole

Polenta and Vegetable Casserole

45
karen 3

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

1 h servings 329 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

Reviews

45
  1. 64 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 & guac...

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 aga...

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.

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.

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...

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