polenta enchilada bake

This Polenta Enchilada Bake is easy to make and comes together in just 30 minutes!

Polenta Enchilada Bake

green bell pepper

red bell pepper

onion

(15 oz) can black beans,

granulated garlic

paprika

tsp cumin

tsp salt

tsp black pepper

(18 oz) tube polenta

(15 oz) can enchilada sauce, I love Hatch brand

shredded cheese

Pre-heat oven to 425 degrees F.  Slice up the polenta into 8 equal sized pieces.  Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices.  Season the tops with salt and cook until each side is lightly browned, about 2 minutes on each side.

While polenta is cooking dice up the bell peppers and onion.  Remove polenta from the skillet and add  remaining 1 teaspoon olive oil and diced vegetables.  Cook for about 5 minutes and then add in the black beans and all the spices.  Cook for another 1-2 minutes.

Pour half the enchilada sauce on the bottom of a medium sized oven safe baking dish and then top with the veggie and bean mixture.  Lay the polenta slices down in a single layer and pour over remaining enchilada sauce.  Top with shredded cheese and bake until bubbly and cheese is melted, 7-10 minutes.  Serve with your favorite toppings and enjoy!

The ratio of work to tastiness was excellent. We will be making this again and again. Thanks for a great dinner option!

This turned out amazing.  My kids even requested to have it again soon!  Thanks for the great recipe.

I made it with a variety of peppers from my garden and added zucchini (also from the garden).  It’s in the oven now and smells amazing!  Thank you.

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Polenta Enchilada Bake

The most viewed polenta enchilada bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine