Tex Mex Pepper Polenta Pot

Had some leftover polenta in the freezer and a bunch of stuff in the back of the cupboard being sorely neglected so I rifled through and came up with this pantry buster on the QT. Prep time is minimal (15 minutes tops, 10 if you’ve got helpers) and the results are uber yum. Unfortunately, there’s really no way of taking a flattering picture of it and showing all the goodies its got inside but there you have it:

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What you need:

1 pkg polenta (unless you make your own) cut into 1/2″ slices.
1 can diced tomatoes
1 can red kidney or black beans
1 cup corn kernels
4 cloves garlic, crushed
1 tbsp basil
1 tsp each ground cumin and coriander
Salt & pepper to taste
2 large red bell peppers, chunked
1 cup roughly chopped cilantro
2 cups old cheddar cheese

Strain the tomatoes, beans & corn through a colander. Toss the lot into a large mixing bowl together. Add the garlic, basil,cumin, coriander, salt & pepper. Grease the bottom of a large baking pan then line it with the polenta slices. Top that with the red pepper chunks then slather that in the tomato, corn, bean mix. Sprinkle your cilantro bits over it then do the same with the cheese. Bake at 450 degrees for 35 minutes.


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Filed under Vegetarian Recipes

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