Black Bean, Chicken, Polenta Bake
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 onion, chopped
1 tsp fresh, chopped garlic
1 tsp cumin
1/2 tsp chili powder
salt & pepper to taste
1 (15 oz) can black beans, rinsed
1 (14 1/2 oz) can diced tomatoes
1/2 cup frozen corn
1 (18 oz) log pre-cooked polenta, cut in to 1/2" rounds (~12 total)
5 oz white cheddar cheese, shredded
- Heat oven to 375 degrees.
- In a large skillet over medium-high heat, cook chicken, onions, and garlic until the onions are translucent and the chicken is fully cooked. Add cumin, chili powder, and salt & pepper. Add black beans, tomatoes and corn and mix well.
- Cut polenta in to 1/2" rounds and line the bottom of a large casserole dish with them. Pour the chicken mixture over the polenta. Top with shredded cheese and cook until cheese is melted and bubbly (about 30 minutes).