Polenta And Black Bean Casserole

• 3/4 cup chopped fresh cilantro
• 2 (4 ounce) cans diced green chilies, drained
• 1/4 cup canned salsa verde (tomatillo salsa)
• 3 large garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 (16 ounce) roll purchased prepared polenta, cut into 18 rounds
• 1/2 cup whipping cream
• 1 (15 ounce) can black beans, well drained
• 1 (15 ounce) can yellow hominy, well drained
• 3 cups coarsely grated monterey jack cheese (about 10 ounces)

1. Position rack in middle of oven and preheat to 450u0b0F Oil 11x7x2-inch glass baking dish.
2. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl.
3. Arrange 9 polenta rounds in bottom of dish, spacing evenly.
4. Drizzle 1/4 cup cream over.
5. Top with half of beans, half of hominy, and half of chili mixture.
6. Sprinkle with 1 1/2 cups cheese.
7. Repeat layering.
8. Cover with foil.
9. Bake 20 minutes.
10. Increase oven temperature to 475u0b0F; uncover casserole and bake until top is golden brown, about 15 minutes longer.
11. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.

fresh cilantro, green chilies, salsa verde, garlic, ground cumin, roll, whipping cream, black beans, yellow hominy, cheese

Taken from www.food.com/recipe/polenta-and-black-bean-casserole-281220 (may not work)