Mexican polenta casserole

I think that I have never made a casserole before because I had to Google the spelling.  Actually, I’m not even sure this is a casserole.  But we’re going to call it that so it looks like I am trying something new and different instead of just making Mexican again. Which I do a lot.  I’m sure you’ve noticed.

Anyway:

This is pre-oven, obviously, because the cheese isn’t melted.  The recipe:

1 cup dry polenta, cooked according to the directions

3/4 can refried beans

I cup black beans

1/2 cup corn

1/2 of a red onion

1/2 cup diced tomatoes (I used canned)

2 scallions

2 cloves of garlic

Salsa

cilantro

chili powder, cayenne, cumin

1/2 cup or so of cheddar, shredded

Spray a dish like the one above with cooking spray and spread the cooked polenta along the bottom.  Stick it in the fridge to harden.  In the meantime, cook the onion until soft, add the garlic, then the refried beans, black beans, corn, tomatoes, cilantro and spices to taste.  Once this mixture is hot, spread half of it along the top of the polenta, then add a sprinkle of cheese and a little sauce.  Add the remaining black bean mixture, sprinkle with scallions, then top with salsa to cover and the rest of the cheese.  Bake for about 30 minutes at 400.  You may want to cover it for the first 15 minutes or so so the cheese doesn’t burn.

My layering skills in action:

Not so hot.

My serving:

I think it probably serves four.  We only had one serving left, though.  Hmm…