Mexican Polenta Casserole
1 tube (18oz)prepared polenta
3-4 chicken breasts, cooked and shredded
1 c green salsa
2 T chopped fresh cilantro
1tsp ground cumin
2/3 c heavy whipping cream
1 can black beans (drained)
1 can corn (drained)
6 scallions (aka green onions)
2 c grated monterey jack cheese (but you can use any kind of cheese)
Cut polenta in quarter inch slices (24). Mix chicken, salsa, cilantro, and cumin (I also added some hot sauce and chili powder to make more flavor). In a greased 9x13 arrange half of polentas, drizzle 1/3 c of cream over polenta. Top that with half of the beans and half of the corn. Spread half of the chicken mixture over that. Sprinkle half of scallions and half of cheese. Repeat layering. Bake covered for 45-55 minutes at 375°. Let stand for 10 minutes. ENJOY!



If you are wondering what you do with your time after your little one goes down for the night a little early...it's this. Yes taking pictures of us jumping in the air. And yes, it did seem more fun than cleaning the house (as you can see it needed to be done). Plus maybe I burned off some of those calories from the brownies and ice cream I a
