This is a very easy midweek vegetarian dinner. It uses ready to eat polenta, but you can make your own and cool it before slicing if you prefer.
Used different ingredients. This was a really neat dish. I really enjoyed it, and so did my husband who is a bit nervous about polenta (especially in the tube I did make some variations and changes. I added half a chopped red capsicumand red onion for color. I used two zuchinni because I didn't have eggplant. I also used taco mix because I didn't have fajita. I didn't use the whole packet (to cut down on sodium). I also didn't put the salsa or olives on the casserole. I think the salsa could make it a bit watery, so I decided not to. Also, I sprinkled oregano, pepper and garlic powder over the polento circles before adding the bean mixture. I also think that you could cut down on the amount of beans (personal preference) as it seemed to overwhelm the vegetable mixture at times. I used 1 can of kidney beans and half a can each of garbonzo and cannellini beans.I also used a fiesta blend of cheese isntead of the mozzarella. I served the casserole with salsa, olives and sour cream. The flavor was great. Will make again! Thanks Karen. - 29 Sep 2008
Altered ingredient amounts. This was pretty good - not the best recipe ever, but made a good, hearty meal. I used canned mushrooms instead of fresh and only half of the fajita seasoning-which was very salty. Also, I left out the salsa because I dislike the flavour of bottled salsa in cooked recipes - overpowers the vegetables. Would be good with salsa and sour cream on the side! - 29 Sep 2008
Used different ingredients. I haven't made this as a casserole yet, but threw black beans, polenta, corn, and a cooked salsa in a pan with some cheddar and garlic for a tasty meal. I'll definitely be making this as a casserole, but will use a can of green chillis and can of drained diced tomatoes instead of the salsa. It would also be good with crumbled burger or seasoned tofu to add some extra protein. Easy, quick and yummy! - 29 Sep 2008