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Polenta and Vegetable Casserole
- 1 (16 ounce) tube polenta, cut into 1/2 inch slices
- 1 (16 ounce) can black beans
- 1 (15 ounce) can kidney beans
- 1 (10 ounce) can whole kernel corn
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 small eggplant, peeled and cubed
- 6 fresh mushrooms, chopped
- 1 (1.27 ounce) packet dry fajita seasoning
- 1 (8 ounce) jar salsa
- 1 cup shredded mozzarella cheese
- 1/3 cup black olives
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 5g|
|Saturated Fat 2.2g|
|Total Carbohydrate 57.5g|
|Dietary Fiber 14.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|