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Pork, Polenta & Black Bean Casserole

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

35 minutes


6 servings


1  (16 ounce) tub  H-E-B Fully Cooked® Carne de Puerco, Seasoned Pork with Juices

1  (16-18 ounce) tube  prepared Raccanto Polenta

1/2  cup  H-E-B Whipping Cream

1/2  cup  green Mexican sauce

1  (4 ounce) can  diced green chiles

1  (15 ounce) can  black beans, rinsed & drained

1  (15 ounce) can  Hill Country Fare Golden Hominy, drained

3  cups (12 ounces)  shredded Monterey Jack cheese


Heat oven to 450°F. Spray a 9 x 13-inch pan with nonstick cooking spray.

Remove pork package from tub; open package and pour juices from package into tub. Place pork pieces on a cutting board; chop coarsely and place pork in tub with juices.

Cut polenta crosswise into 12 slices; lay slices in bottom of prepared pan.

Combine cream, Mexican sauce and chiles; spoon one half of mixture evenly over polenta. Spread pork, with juices, over sauce mixture. Sprinkle 1 1/2 cups cheese over pork. Layer beans and hominy over cheese.

Drizzle remaining green sauce over hominy; top with remaining 1 1/2 cups cheese.

Cover casserole with foil. Bake 20 minutes; remove foil and bake 15 minutes longer or until top is golden brown and cheese melts. Remove from oven and let stand 5 minutes. Serve with a spoon.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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