Polenta and Black Bean Casserole
Elevate your weeknight dinner routine with this hearty and flavorful Polenta and Black Bean Casserole—a satisfying vegetarian casserole that's as comforting as it is nutritious. Layers of creamy, quick-cooking polenta are paired with a zesty black bean, tomato, and corn filling spiced with cumin, chili powder, and smoked paprika for a bold Southwestern flair. Topped with melted cheese (or a vegan alternative) and a sprinkle of fresh cilantro, this easy-to-make dish is perfect for family dinners or meal prep. With just 15 minutes of prep and a bubbling finish that’s ready in under an hour, this casserole is a crowd-pleaser you’ll want to serve again and again.
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Recipe Information
Ingredients
- 1 cup Polenta (instant or quick-cooking)
- 4 cups Vegetable broth
- 2 cups Black beans (cooked or canned, drained and rinsed)
- 1 cup Diced tomatoes (canned or fresh)
- 1 cup Corn kernels (canned, frozen, or fresh)
- 1 small Red onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheese (cheddar, Monterey Jack, or vegan alternative)
- 2 tablespoons Fresh cilantro (chopped, optional garnish)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a medium pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, lowering the heat to medium-low. Stir continuously until the polenta thickens, about 5-7 minutes. Remove from heat.
Grease a 9x9-inch baking dish with olive oil. Spread half of the cooked polenta evenly over the bottom of the dish. Set aside the remaining polenta for the top layer.
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
Add the black beans, diced tomatoes, and corn kernels to the skillet. Stir well to combine and cook for 5 minutes, allowing the flavors to meld together. Remove from heat.
Layer the black bean mixture evenly over the polenta layer in the baking dish.
Spread the remaining polenta over the top of the black bean mixture to create a second layer.
Sprinkle the shredded cheese evenly over the top layer of polenta.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.1 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
