This Tex-Mex-inspired polenta casserole is a high-protein, satisfying main dish that the whole family will love.
Why you’ll love this recipe
- Satisfying main dish: Polenta casserole is a hearty, well-balanced main dish. It’s flavorful, thanks to fresh peppers and a Tex-Mex-inspired seasoning blend. And with beans and tofu, it’s high in protein to keep you full and energized for hours.
- Straightforward prep: Although there are two layers to the casserole, the stovetop prep is straightforward and does not require any advanced cooking techniques.
- Meets health needs: Polenta casserole is dairy-free, gluten-free, and contains no added oil. It’s also low in sodium, especially if you omit the olive garnish.
Ingredients
- Water: For cooking the polenta and the onion.
- Uncooked polenta: Polenta is coarsely ground yellow cornmeal. It’s traditionally an Italian dish. However, its flavor and texture pair nicely with Tex-Mex flavors and ingredients in this recipe.
- Chili powder: For smoky flavor and subtle spice. You’ll need some for the polenta topping and also to season the casserole contents.
- Yellow onion: Yellow onion adds savory depth of flavor. Onions are high in antioxidants and their health benefits include reducing inflammation, improving heart health, and supporting immune system function.
- Extra-firm tofu: Tofu is high in protein and absorbs the flavors of the spices and other ingredients. You do not need to press the tofu before using it in the recipe; simply drain and dice it.
- Canned pinto beans: Pinto beans have a mild flavor and a somewhat creamy texture. They are high in protein, fiber, and iron.
- Corn kernels: Either fresh or frozen corn kernels work fine. If you are using frozen corn, allow it to thaw before adding it to the dish. Corn is a good source of fiber and its antioxidants are linked to eye health.
- Poblano pepper: A mild pepper with slightly earthy undertones. Poblano peppers are high in vitamins A and C, boosting immunity and skin health.
- Serrano or jalapeño pepper: For added spice. Serrano peppers are hotter than jalapeños so opt for a jalapeño (or omit entirely) if you are spice-intolerant.
- Tomato paste: Adds deep, savory tomato flavor without watering down the dish. Tomato paste is high in lycopene, an antioxidant known for its protective heart and skin benefits.
- Ground cumin: Infuses the dish with a warm, earthy flavor. Cumin is associated with digestive and anti-inflammatory benefits.
- Ground coriander: Coriander has a slightly citrusy flavor that counterbalances the earthier flavors of cumin, chili powder, and smoked paprika.
- Smoked paprika: Adds a smokiness and depth.
- Freshly cracked black pepper: For seasoning.
- Kosher salt (optional): A small amount balances the flavor, but feel free to omit if you are watching sodium intake for health reasons—you’ll still have a lot of flavor from the other seasonings.
- Garlic: Adds aromatic depth. Garlic is a superfood with immune-boosting and heart-health promoting benefits.
See recipe card for quantities.
Instructions
Step 1: To make the polenta topping, bring 3 cups of water to a boil in a medium pot. Then, add the polenta, 1 additional cup of water, and 1 teaspoon of chili powder, and reduce the heat to a simmer. Simmer uncovered for 15 minutes, stirring occasionally. Once the polenta is fully cooked, remove from heat and cover.
Step 2: Meanwhile, preheat the oven to 425°F. In a large nonstick sauté pan over medium-high heat, add a splash of water and the onion. Cook for about 6 to 8 minutes, or until the onion has softened, adding an additional splash of water at any point if needed to prevent sticking.
Step 3: Add the tofu, pinto beans, corn, poblano, serrano (or jalapeño), tomato paste, 2 teaspoons of chili powder, ground cumin, ground coriander, smoked paprika, a few cracks of black pepper, and the kosher salt (if using). Stir well. Cook, stirring occasionally, for about 6 to 8 minutes, or until the peppers have softened. Add the garlic and cook for 1 more minute.
Step 4: Transfer the mixture to the casserole dish.
Step 5: Spoon the polenta over the mixture in the casserole dish, spreading it out evenly.
Step 6: Bake the casserole for 25 to 30 minutes, or until the polenta topping is cooked through. If desired, garnish with cilantro and/or chopped green olives before serving.
Equipment
- Cutting board
- Sharp knife
- Colander
- Medium pot
- Large nonstick sauté pan
- Heat-safe spoon or spatula
- Casserole dish (I used a 9×13-inch casserole dish)
Storage
Store any leftover polenta casserole in the fridge for up to 5 days. Leftovers may also be frozen in a sealed container and are best enjoyed within a month (allow polenta casserole to cool completely before freezing).
FAQ
Yes, you can prepare all the steps but stop after you spoon the polenta on top. Allow the dish to cool, then cover and store in the fridge until you are ready to bake it. When it’s time to bake, let the casserole sit on the counter while the oven is preheating. You may need to lengthen the bake time to compensate for any chilliness from the fridge.
Yes! Polenta is made from cornmeal, which does not contain gluten. Be sure to check the label, however, if you need confirmation that the polenta you are using was processed and packaged in a gluten-free facility.
Toward the end of the baking cycle, check the topping by scooping out a spoonful from the side and tasting it. If the polenta is still soft and mushy where it contacts the other ingredients, return it to the oven for another minute or two to allow it to firm up.
Related
Looking for other main course ideas? Try these:
Polenta Casserole
Equipment
- cutting board
- sharp knife
- colander
- medium pot
- large nonstick sauté pan
- heat-safe spoon or spatula
- casserole dish (I used a 9×13-inch casserole dish)
Ingredients
Polenta topping ingredients
- 4 cups water
- 1 cup uncooked polenta
- 1 teaspoon chili powder
Casserole ingredients
- 1 medium yellow onion cut into ¼-inch dice
- 1 14-ounce package extra-firm tofu drained and cut into ½-inch cubes
- 1 15-ounce can pinto beans rinsed and drained
- 1½ cups corn kernels fresh or frozen
- 1 poblano pepper membranes and seeds removed, cut into ¼-inch dice
- 1 serrano or jalapeño pepper membranes and seeds removed, cut into ¼-inch dice (optional)
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- freshly cracked black pepper
- ¼ teaspoon kosher salt or more to taste (optional)
- 4 cloves garlic minced
Optional garnishes
- ¼ cup cilantro chopped
- ¼ cup green olives with pimientos sliced or chopped (about 5 medium olives)
Instructions
- Make the polenta: In a medium pot, bring 3 cups of water to a boil. Add the polenta, 1 additional cup of water, and 1 teaspoon of chili powder, and reduce the heat to a simmer. Simmer uncovered for 15 minutes, stirring occasionally. Once the polenta is fully cooked and has absorbed the water, remove the pot from heat and cover it to keep it warm.
- Preheat: Meanwhile, preheat the oven to 425°F.
- Cook the onion: Heat a large nonstick sauté pan over medium-high heat. Add a splash of water and the onion. Cook for about 6 to 8 minutes, or until the onion has softened. Add an additional splash of water at any point if needed to prevent sticking.
- Add remaining ingredients: Add the tofu, pinto beans, corn, poblano, serrano (or jalapeño), tomato paste, 2 teaspoons of chili powder, ground cumin, ground coriander, smoked paprika, a few cracks of black pepper, and the kosher salt (if using). Stir well to evenly distribute the seasoning. Cook, stirring occasionally, for about 6 to 8 minutes, or until the peppers have softened. Add the garlic and cook for 1 more minute.
- Prepare the casserole: Transfer the mixture to the casserole dish. Spoon the polenta over the top, spreading it out evenly.
- Bake: Bake the casserole for 25 to 30 minutes, or until the polenta topping is cooked through.
- Serve: If desired, garnish with the cilantro and/or olives (for lower sodium, omit the olives) before serving.
Notes
- Store any leftover polenta casserole in the fridge for up to 5 days. Leftovers may also be frozen in a sealed container and are best enjoyed within a month (allow to cool completely before freezing).
