Polenta Casserole
This Tex-Mex-inspired polenta casserole is a high-protein, satisfying main dish that the whole family will love.
Equipment
- cutting board
- sharp knife
- colander
- medium pot
- large nonstick sauté pan
- heat-safe spoon or spatula
- casserole dish (I used a 9x13-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).