n a large pot, cook the polenta according to package instructions. When polenta is almost done cooking, stir in butter and 4 ounces of shredded cheese until creamy.
Next stir in the minced garlic, onion (see notes below), salt, and chili powder with the polenta. Spread evenly into 9x13 casserole dish. Bake for 15 minutes at 350°.
In a bowl, stir together the black beans, cumin, garlic powder, cayenne, and black pepper. Evenly distribute the black beans on top of the polenta. Layer tomatoes and green chiles over black beans.
Finally, add the remaining shredded cheese evenly on top of the tomatoes and green chiles. Bake for 30 minutes, cover with foil and bake additional 5-10 minutes or until edges are browned.
Let cool for 5 minutes, then serve. Garnish with optional cilantro, sliced avocado, sour cream, or sliced jalapeños.
Southwest Baked Polenta Casserole is a wholesome, gluten free, vegetarian casserole recipe great for feeding a crowd. Serve for breakfast or dinner!
Store leftovers in the fridge for up to 4 days. Portion out servings for an easy meal prepped breakfast or lunch!
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