Polenta Enchilada Bake

This Polenta Enchilada Bake is easy to make, filling, and comes together in 30 minutes! It’s great for a vegetarian weeknight dinner!

I’ve been cooking with a pre-made tube of polenta for the past few years, and it’s such a time saver! It can be used in various recipes, and it’s super filling. It also happens to go well with this recipe’s enchilada flavors.

What Polenta Is and Why Your Body Will Love This Meal

Polenta is a cornmeal porridge-like dish that can also be cooled and solidified. You can enjoy it in its porridge form, as I did here, or you can cool it down, let it solidify, and use it in many different recipes.  

You can buy it coarsely ground corn or in a solidified tube. I’ve used it both ways, but I prefer to buy it in an already-made tube because it’s much quicker to cook, and I prefer the texture.

• Digestive Health – Polenta, made from corn meal, is naturally gluten-free and high in fiber, promoting a happy gut and smooth digestion. 
• Eye Health – Polenta also contains protein, which supports healthy muscles, and selenium, magnesium, lutein, and zeaxanthin, antioxidants that prevent age-related macular degeneration. 
• Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.

Polenta Enchilada Bake Recipe Ingredients

• Tube of polenta – You should be able to find a tube of polenta at most grocery stores. I’ve seen it in the pasta aisle and the refrigerated section next to the tofu.
• Enchilada sauce – I usually use canned enchilada sauce and prefer the Hatch Chile brand of mild red sauce. You can also make your own.
• Cheese – I topped my polenta enchilada bake with cheese. If making it dairy-free you can omit the cheese or use vegan cheese.
• Vegetables – I like to use peppers and onions when making Mexican-themed casserole dishes like this. You can use whatever quick-cooking veggies you have on hand.
• Beans – I used pinto beans, but black or refried work, too.

How To Make This 30-Minute Enchilada Bake 

Mexican-themed meals are usually my go-to when creating 30-minute dinner recipes. The ingredients are usually very affordable and come together quickly. I also just love Mexican food, so I make it as much as I can 🙂

I love using the polenta tube because it can be used in many different kinds of cuisines. It’s a traditional Italian ingredient that works well with these flavors and makes for a filling dish.

1. Preheat oven to 425 degrees F. Slice the polenta into eight equal-sized pieces. Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices.  Season the tops with salt and cook until each side is lightly browned, about 2 minutes on each side.
2. Dice the bell peppers and onion while the polenta cooks. Remove polenta from the skillet and add the remaining 1 teaspoon of olive oil and diced vegetables. Cook for about 5 minutes, then add the black beans and spices. Cook for another 1-2 minutes.
3. Pour half the enchilada sauce on the bottom of a medium-sized oven-safe baking dish and top with the veggie and bean mixture. Lay the polenta slices in a single layer and pour over the remaining enchilada sauce. Top with shredded cheese and bake until the cheese is bubbly and melted, 7-10 minutes. Serve with your favorite toppings, and enjoy!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP!

Looking For More 30-Minute Vegetarian Dinner Ideas?

Tofu Broccoli Pasta

Hummus Flatbread with Balsamic Vegetables

Sun-Dried Tomato Pesto Pasta

Easy Sesame Noodles

Vegetarian Tortilla Soup

Polenta Enchilada Bake

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5 from 3 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

This Polenta Enchilada Bake is easy to make and comes together in just 30 minutes!

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Ingredients

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• 3 tsp olive oil, divided
• 1 green bell pepper
• 1 red bell pepper
• 1/2 medium sized onion
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp granulated garlic
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (18 oz) tube polenta
• 1 (15 oz) can enchilada sauce, I love Hatch brand
• 3/4 cup shredded cheese

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Instructions

1. Pre-heat oven to 425 degrees F.  Slice up the polenta into 8 equal sized pieces.  Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices.  Season the tops with salt and cook until each side is lightly browned, about 2 minutes on each side.
2. While polenta is cooking dice up the bell peppers and onion.  Remove polenta from the skillet and add  remaining 1 teaspoon olive oil and diced vegetables.  Cook for about 5 minutes and then add in the black beans and all the spices.  Cook for another 1-2 minutes.
3. Pour half the enchilada sauce on the bottom of a medium sized oven safe baking dish and then top with the veggie and bean mixture.  Lay the polenta slices down in a single layer and pour over remaining enchilada sauce.  Top with shredded cheese and bake until bubbly and cheese is melted, 7-10 minutes.  Serve with your favorite toppings and enjoy!

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner, Vegetarian
• Method: Stovetop, Oven
• Cuisine: Mexican/American