Polenta Enchilada Bake
This Polenta Enchilada Bake is a delicious twist on traditional enchiladas, showcasing the bold, rich flavors typical of Mexican cuisine without the use of tortillas. In this hearty vegetarian dish, creamy polenta serves as a comforting base, topped with a smoky salsa and a savory mixture of pinto beans, sweet corn, and zesty green chilies. Perfectly seasoned and slow-cooked in a cozy setting, this dish can be enjoyed as a satisfying dinner, a warming lunch, or a delightful potluck offering. Serve with your choice of cheese and crunchy tortilla chips for extra texture and flavor.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
2 tablespoons (none)
yellow onion
1 (minced)
polenta
1 1/4 cups (none)
salt
1 teaspoon (none)
chili powder
1/2 teaspoon (none)
boiling water
4 cups (none)
salsa
2 1/2 cups (none)
pinto beans
1 (15 1/2 ounce) can (drained and rinsed)
corn
1 1/2 cups (none)
diced green chilies
1 (4 ounce) can (drained)
red onion
1/2 cup (minced)
black olives
1/4 cup (pitted and sliced)
Instructions
1
In a small skillet, heat the olive oil over medium heat. Add the minced yellow onion and sauté until golden brown, about 5 minutes. Remove from heat and transfer the cooked onion to a lightly oiled slow cooker.
2
In the slow cooker, add the polenta, salt, and 1/2 teaspoon of chili powder to the onion. Gradually stir in the boiling water until well mixed. Cover and cook on Low for 6-8 hours, stirring occasionally to ensure even cooking.
3
In a large mixing bowl, combine the salsa, drained and rinsed pinto beans, corn, drained diced green chilies, minced red onion, sliced black olives, and the remaining 1 tablespoon of chili powder. Mix well and set aside.
4
Approximately 30 minutes before you're ready to serve, carefully spread the prepared bean mixture evenly over the top of the cooked polenta in the slow cooker. Cover again and let it cook on Low until thoroughly warmed, about 30 minutes.
5
Serve hot, garnished with shredded cheddar or Monterey Jack cheese, and a sprinkle of crumbled tortilla chips for added crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Polenta Enchilada Bake?
It is a hearty vegetarian dish featuring a creamy polenta base topped with a smoky salsa and bean mixture, inspired by Mexican enchilada flavors but without tortillas.
Is this recipe vegetarian-friendly?
Yes, this dish is completely vegetarian, using pinto beans and corn for protein and fiber.
How long does the polenta need to cook in the slow cooker?
The polenta should be cooked on the Low setting for 6 to 8 hours.
Can I use black beans instead of pinto beans?
Yes, you can easily substitute pinto beans with black beans or even kidney beans based on your preference.
What ingredients do I need for the polenta base?
You will need olive oil, minced yellow onion, polenta, salt, chili powder, and boiling water.
Why do I need to sauté the onions first?
Sautéing the yellow onions until golden brown enhances their flavor and sweetness before adding them to the slow cooker.
When should I add the bean and salsa mixture?
The bean mixture should be added approximately 30 minutes before you are ready to serve the dish.
What kind of toppings are recommended for this bake?
It is best served garnished with shredded cheddar or Monterey Jack cheese and crumbled tortilla chips.
Do I have to use boiling water for the polenta?
Yes, using boiling water helps the polenta start cooking immediately and ensures a smoother, creamier texture.
How much chili powder is used in the entire recipe?
The recipe uses a total of 1 tablespoon and 1/2 teaspoon of chili powder, divided between the polenta and the bean mixture.
Can I use frozen corn instead of canned?
Yes, 1 1/2 cups of frozen corn can be used as a substitute for canned corn.
Should the green chilies be drained?
Yes, the 4-ounce can of diced green chilies should be drained before being added to the mixing bowl.
How many servings does this recipe provide?
While specific serving counts aren't listed, the volume of ingredients typically yields approximately 6 to 8 servings.
Is this dish spicy?
The spice level is moderate, depending on the heat level of the salsa and the green chilies you choose to use.
What type of olives are used in the topping?
The recipe calls for 1/4 cup of pitted and sliced black olives.
Do I need to grease the slow cooker?
Yes, the recipe recommends using a lightly oiled slow cooker to prevent the polenta from sticking.
Can I stir the polenta while it is cooking?
Yes, stirring occasionally is recommended to ensure the polenta cooks evenly.
What kind of salsa works best?
Any standard tomato-based salsa works well; choose mild, medium, or hot based on your preference.
Is there red onion in the recipe?
Yes, 1/2 cup of minced red onion is mixed into the bean and salsa topping.
Is this recipe gluten-free?
Polenta is naturally gluten-free, but always check your salsa and chili powder labels to ensure they are certified gluten-free.
Can I make this on the stovetop instead?
While this is a slow cooker recipe, you could cook polenta on the stove and finish the dish in the oven, though times would vary significantly.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I add meat to this recipe?
Yes, you could add cooked ground beef or shredded chicken to the bean mixture for a non-vegetarian version.
What is the texture of the polenta in this dish?
The polenta becomes creamy and soft, serving as a comforting base similar to the texture of grits.
Is this a good meal for a potluck?
Yes, it is a great potluck dish because it stays warm in the slow cooker and is easy to serve.
Should the red onion be cooked?
No, the red onion is mixed raw into the salsa mixture and warmed through during the final 30 minutes of cooking.
What size can of pinto beans is required?
The recipe calls for one 15 1/2 ounce can of pinto beans.
Can I skip the olives if I don't like them?
Absolutely, the olives can be omitted without affecting the overall success of the recipe.
Is the salt added to the polenta or the bean mix?
The salt is added directly to the polenta base in the slow cooker.
Can I use fresh corn on the cob?
Yes, you can cut the kernels off fresh corn and use them in place of canned or frozen corn.