Photo: Dragne Marius
Polenta and Vegetable Casserole
12 ingredients
30 min + 30 min
6 servings
openrecipes
"This is an excellent polenta recipe with a Mexican kick!!"
Estimated Nutrition (whole recipe, rough)
539
Calories
31g
Protein
10g
Fat
90g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) tube polenta, cut into 1/2 inch slices
- 1 (16 ounce) can black beans
- 1 (15 ounce) can kidney beans
- 1 (10 ounce) can whole kernel corn
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 small eggplant, peeled and cubed
- 6 fresh mushrooms, chopped
- 1 (1.27 ounce) packet dry fajita seasoning
- 1 (8 ounce) jar salsa
- 1 cup shredded mozzarella cheese
- 1/3 cup black olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes