ENCHILADA POLENTA BAKE

time to marry the beloved flavors of italian and mexican foods! leave the tortilla shells in the fridge, and say hello to polenta! this northern italian favorite acts as a perfect bed for the classic latin taste of an enchilada. the creamy polenta is a wonderful counterpart to the mildly spicy peppers and sauce, and as you bite into this dish you'll taste every delicious layer of flavor. so pop this bake into the oven and bring out the blender for margaritas because tonight it's time for a dinner fiesta!

INGREDIENTS:
3/4 cup instant or quick cooking polenta
2 cooked chicken breasts, shredded
3 cups chicken broth
1/2 cup frozen corn
1 poblano pepper, cut into 1/4" slices
1 small yellow or white onion, cut into 1/4" slices
2 cloves garlic, minced
1 15oz can black beans
1 10oz can enchilada sauce
1 cup shredded cheddar cheese
1 tbs salt
extra virgin olive oil

DIRECTIONS:
-bring broth to a boil and stir in 1 tbs of salt
-slowly stream polenta into broth, stirring constantly until polenta thickens (about 2-3 minutes
-add corn and 1/4 cup of the cheese and mix
-pour mixture into a greased 9"x9" casserole dish, and smooth out evenly, set aside
-in a large pan, warm 2 tsp. olive oil over medium heat, add peppers and onions
-cook for 3-4 minutes, stirring often
-add garlic, reduce heat to medium-low, stir, and cook for another 3-4 minutes, remove from heat
-drain and rinse beans, and place an even layer of beans over polenta
-place an even layer of chicken over beans
-place an even layer of the peppers and onions over the chicken
-pour the enchilada sauce over the peppers and onions
-sprinkle cheddar cheese over the top of the casserole
-bake at 375 degrees for 30-40 minutes, until heated through and is warm and bubbly
-let cool, and enjoy!

serves approximately 4 people

SHOUT OUTS:
this recipe was inspired from an Amy's frozen, microwavable meal.

TIPS and ADAPTATIONS:
-use shredded pork or beef instead of chicken (or use a store bought rotisserie chicken to save time!)
-try pinto beans instead of black beans and green enchilada sauce instead of red
-spice it up! add a sliced spicy jalapeno or some diced green chiles in with the poblanos
-can't find a poblano? use a bell pepper (color of your choice)
-have grits at home? forget the polenta and use that instead!
-try it vegetarian, skip the chicken and add extra veggies like spinach, mushrooms, and zucchini
-leftovers? chop it up, and roll it in a tortilla, heat and eat!