Mexican

Creamy Polenta and Bean Casserole is for Dinner.

Creamy Polenta and Bean Casserole takes 15 minutes to prepare.

Creamy Polenta and Bean Casserole takes 20 minutes to cook.

Creamy Polenta and Bean Casserole makes 8 servings.

The ingredients for Creamy Polenta and Bean Casserole are:

2 cups plus 2 tablespoons low sodium chicken broth
1 cup polenta (coarse corn meal)
1/3 cup grated part-skim mozzarella
1 chicken breast, skinless, boneless, shredded (about 3.5 ounces)
1/2 cup chopped onion
2 cloves garlic, minced or pressed
1/2 teaspoon ground cumin
1/2 cup salsa
1 can (15 ounces) low sodium black beans, rinsed

Here is how you make Creamy Polenta and Bean Casserole:

Preheat oven to 350.Combine 2 cups of stock and the polenta in a medium saucepan. Bring to a boil and cook, stirring constantly, until thick and smooth, about 5 minutes.Remove pan from heat, stir in the cheese, and allow the polenta to cool.In a saucepan over medium heat cook the chicken in the remaining 2 tablespoons stock for about 10 minutes or unti chicken is white all the way through. Add the onion and garlic and cook until softened.Add the cumin and salsa.Rinse the beans in a colander to remove excess salt then add to the chicken.Spread the cooled polenta in the bottom of a non-stick 8 x 11.5 x 2 baking dish.Spoon the chicken and beans over the polenta.Bake for 20 minutes and serve.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user 2ABETRLIFE.

The nutritional information for Creamy Polenta and Bean Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 147.0

• Total Fat: 1.9 g
• Cholesterol: 10.7 mg
• Sodium: 472.2 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 5.2 g
• Protein: 9.2 g

Creamy Polenta and Bean Casserole is Mexican cuisine.