Creamy Polenta and Bean Casserole
Nutritional Info
- 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
View full nutritional breakdown of Creamy Polenta and Bean Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
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
Tips
Speed up prep time by using leftover chicken.
Directions
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 servings
Number of Servings: 8
Recipe submitted by SparkPeople user 2ABETRLIFE.
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 servings
Number of Servings: 8
Recipe submitted by SparkPeople user 2ABETRLIFE.