Vegetarian

polenta casserole takes several minutes to prepare.

polenta casserole takes several minutes to cook.

polenta casserole makes 8 servings.

The ingredients for polenta casserole are:

Quaker Plain Corn Grits, 2 cup (remove)
Beans, black, 1.5 cup (remove)
Beans, red kidney, 1.5 cup (remove)
Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
Onions, raw, 1 cup, chopped (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
Mushrooms, fresh, 6 medium (remove)
*Old El Paso Fajita Seasoning Mix, 2 tsp (remove)
*Pace Chunky Salsa - Mild, 16 tbsp (remove)
Mozzarella Cheese, part skim milk, 4 oz (remove)
Black Olives, 10 jumbo (remove)

Here is how you make polenta casserole:

Make corn grits according to package and spread in the bottom of 9X13 baking dish. Saute onions, bell pepper, mushrooms, and eggplant until tender, stir in cooked beans. Layer beans and vegetables on top of polenta, layer salsa next, then cheese. Top with olives and bake at 350 for about 20-30 minutes until heated through. Makes 8 large servings.Number of Servings: 8Recipe submitted by SparkPeople user CHEF_TRACI.

The nutritional information for polenta casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 233.3

• Total Fat: 3.8 g
• Cholesterol: 8.2 mg
• Sodium: 731.8 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 10.8 g
• Protein: 12.1 g