I typically need a hug by the end of Monday. And last night I not only got a hug but this dinner was incredibly comforting and satisfying.
Not to mention the flavors are out of this world. I never imagined putting together refried beans, polenta and sweet potatoes – but boy did they work together in harmony to create a delicious Mayan Sweet Potato and Polenta Bake.
And there’s cheese. And the most luscious sauce.
Big Guy compared the flavors and textures to a thick stew. They reminded me a lot of enchiladas.
In case you’re not familiar with using polenta (in the tube) – here’s the brand I used.
The recipe instructs you to use a 9 x 9 baking dish but I honestly thing a 13 x 9 dish would have worked better. I was unable to use all the polenta in fear (yes, fear) that all the other layers wouldn’t fit.
The polenta is broken up in a bowl and then pressed into the bottom of your baking dish. Top the polenta with half of the refried beans; slices of raw sweet potato; the saute of peppers, onions and garlic; half the shredded cheese and half of the sauce. Then you layer on the remaining beans; sweet potato slices; sauce and cheese.
The casserole bakes for about an hour and 350 degrees.
I’m going to warn you – it’s not the most photogenic casserole – casseroles are rarely beautiful – but the taste is out of this world.
A sprinkle of cilantro and you’re ready to dig in.
Nutritious and delicious.
And almost as good as a hug.