5 layer Mexican Polenta


by: Berry Happy Bodies

A Healthy meal or dip!


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serves: 8

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

how is this calculated?

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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.

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