Polenta and Vegetable Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Polenta and Vegetable Casserole Recipe). This is an excellent polenta recipe with a Mexican kick!!

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Polenta and Vegetable Casserole Recipe

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

⅓ cup black olives

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.

Step 2

Heat oil in a skillet over medium heat. Cook and stir onion green pepper eggplant and mushrooms in oil until soft. Mix in fajita seasoning.

Step 3

Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta and then spread onion mixture over the beans. Top with salsa mozzarella cheese and black olives.

Step 4

Bake until heated through about 20 minutes.

Nutritional Information

Polenta and Vegetable Casserole Recipe

Servings Per Recipe:6

Calories: 328.7

% Daily Value *

Protein: 17.8g 36%

Carbohydrates: 57.5g 19%

Dietary Fiber: 14.8g 59%

Sugars: 6.4g

Fat: 5g 8%

Saturated Fat: 2.2g 11%

Cholesterol: 12.1mg 4%

Vitamin A Iu: 344.5IU 7%

Niacin Equivalents: 4.2mg 33%

Vitamin B6: 0.3mg 18%

Vitamin C: 22.1mg 37%

Folate: 90.3mcg 23%

Calcium: 226.5mg 23%

Iron: 3.6mg 20%

Magnesium: 57.1mg 20%

Potassium: 672.7mg 19%

Sodium: 1633.4mg 65%

Thiamin: 0.3mg 28%

Calories From Fat: 45.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.