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5 layer Mexican Polenta

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5 layer Mexican Polenta
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5 layer Mexican Polenta

Added by: on Mar 11th, 2012
A Healthy meal or dip!
Rating:
5
Prep Time:
20 min
Cook Time:
20 min
Ready In:
40 min

Servings

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Original Recipe Yield: 8 servings
 

Ingredients:

  • 1 slices (16 ounce) tube of polenta
  • 30 ounces black beans (prewashed and cooked or canned)
  • 10 ounces whole kernel corn
  • 1 onion chopped
  • 2 peppers, chopped (your favorite- I used red and yellow)
  • 8 ounces sliced mushrooms
  • 8 ounces salsa (I used Trader Joe’s Pico de Gallo)
  • 1/2 cup Shredded Cheese (I used Trader Joe’s lite Mexican Blend)
  • 4 ounces black olives chopped
  • 4 ounces chopped green chilies
  • 2-4 cloves garlic minced (I of course used 4)
  • 1 Lime squeezed
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • Salt and pepper to taste
Nutrition Facts
5 layer Mexican Polenta

Servings Per Recipe: 8

Amount Per Serving

Calories: 795

  • Total Fat: 21.6 g
  •     Saturated Fat: 3.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 4.3 mg
  • Sodium: 559.7 mg
  • Total Carbs: 124.6 g
  •     Dietary Fiber: 23.3 g
  •     Sugars: 7.9 g
  • Protein: 32.2 g
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Directions:

1

Preheat oven to 350 F. Lightly oil, or spray 9 X 13 baking dish.

2

Heat olive oil in skillet over medium heat. Cook and stir onion, peppers, mushrooms and garlic until Onions are soft and translucent. Then stir in honey, chilies, and spices and turn heat off. Squeeze in lime juice.

3

Cover baking dish with sliced polenta (this is not perfect the circle in a square peg deal). Layer beans and corn evenly over polenta, then spread onion mixture over beans and corn.

4

Next layer, spread salsa over. Then sprinkle shredded cheese mixture over, and add olives evenly.

5

Bake until heated through, about 20 minutes.

Video:

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Apr 11th, 2012
Rating:
0

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