food Polenta and Vegetable Casserole recipe
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Polenta and Vegetable Casserole recipe
    6 servings

Ingredients:

  • 1 (16 ounce) tube polenta, cut into 1/2 inch slices
  • 1 (16 ounce) can black beans
  • 1 (15 ounce) can kidney beans
  • 1 (10 ounce) can whole kernel corn
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 small eggplant, peeled and cubed
  • 6 fresh mushrooms, chopped
  • 1 (1.27 ounce) packet dry fajita seasoning
  • 1 (8 ounce) jar salsa
  • 1 cup shredded mozzarella cheese
  • 1/3 cup black olives

    Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly oil a 9x13 inch baking dish.
  • 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.
  • 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.
  • Bake until heated through, about 20 minutes.



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