Name: Polenta and Black Bean Casserole
Yield: 6 main-course
Ingredients: 3/4 cup chopped fresh cilantro; 2 4-ounce cans diced green chilies, drained; 1/4 cup canned salsa verde (tomatillo salsa); 3 large garlic cloves, minced; 1 1/2 teaspoons ground cumin; 1 16-ounce purchased polenta roll, cut into 18 rounds; 1/2 cup whipping cream; 1 15-ounce can black beans, well drained; 1 15-ounce can golden hominy, well drained; 3 cups coarsely grated Monterey Jack cheese (about 10 ounces)

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