Black bean & green chile polenta casserole
- 10 oz frozen spinach
- 1 ½ cups canned black beans
- ½ cup chopped green chile
- ½ cup cream cheese
- 2 cups vegetable broth
- 1 cup polenta corn meal
- ¼ cup hot sauce
Preheat oven to 400 degrees F. Defrost spinach according to package instructions. Squeeze out any excess water. Spread spinach in a single layer at the bottom of an 8x8 baking dish. Season with salt.
In a saucepan over medium heat, combine drained black beans, chopped green chile and cream cheese; season well with salt and pepper. Cook until cream cheese has melted, stirring to combine. Pour over the spinach and spread in an even layer.
Rinse the saucepan and return to medium-high heat. Add broth and bring to a boil; once boiling, whisk in polenta and season with salt and pepper. Reduce heat to low and continue whisking until polenta thickens, about 5 minutes. Pour over the black beans.
Bake casserole 10 to 15 minutes, or until polenta is golden and puffed. Enjoy with hot sauce.