Polenta and Vegetable Casserole Best Dishes

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Polenta and Vegetable Casserole

"This is an first-rate polenta recipe with a Mexican kick!!"

Ingredients :

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

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H

Preheat oven to 350 stages F (175 stages C). Lightly oil a 9x13 inch baking dish.
Heat oil in a skillet over medium warmness. Cook and stir onion, green pepper, eggplant, and mushrooms in oil till gentle. Mix in fajita seasoning.
Line prepared baking dish with slices of polenta. Spread beans and corn frivolously over the polenta, after which spread onion combination over the beans. Top with salsa, mozzarella cheese and black olives.
Bake till heated via, about 20 mins.

Notes :

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