> wrote in message
...
>I made this casserole last night (recipe below). Overall, it was
> good. I really like the flavors, especially with a little hot sauce
> and sour cream at the table.
>
> But the cornmeal part was a pudding/polenta "splat."
>
> The leftovers the next day were great, as the cornmeal had set up.
>
> If I wanted the cornmeal mixture to form a firmer crustlike
> consistency, what should I have done? I thought perhaps I could bake
> it a little first, then add the rest of the ingredients and finish
> baking. But I'll let the experts advise.....
>
> Recipe:
> Chicken, Black Bean and Corn Enchilada Casserole
>
>
> 1 2/3 oz Old El Paso Enchilada Sauce Mix, or equivalent product
> (use a 1.62 oz package)
> 6 oz canned tomato paste
> 8 cup water, divided
> 2 Tbs canola oil
> 1 cup onion(s), chopped
> 1/2 cup green pepper(s), chopped
> 1 medium garlic clove(s), minced
> 1 1/2 cup uncooked yellow cornmeal
> 1 serving cooking spray (5 one-second sprays per serving)
> 15 oz canned black beans, drained and rinsed
> 15 oz canned yellow corn, drained and rinsed
> 2 cup cooked chicken breast, skinless, diced
> 1 1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand
>
>
>
> 1 Preheat oven to 350°F. Prepare enchilada sauce according to package
> directions using tomato paste and 3 cups of water. (You will end up
> with 3 cups of sauce total.)
>
> 2 Heat oil in a large saucepan over medium heat. Add onion, pepper and
> garlic. Cook, stirring until translucent, about 5 minutes. Remove 1
> cup of onion mixture and place in a large mixing bowl; set aside. Stir
> 3 cups of water into remaining onion mixture and bring to a boil.
>
> 3 Meanwhile, add cornmeal to remaining 2 cups of water in a medium
> bowl and stir to combine. Gradually add cornmeal mixture to boiling
> water-onion mixture. Cook over low heat, stirring constantly, until
> cornmeal is thickened, about 4 to 6 minutes.
>
> 4 Coat a 9 X 13-inch glass baking dish with cooking spray. Spread
> cornmeal mixture evenly over bottom of dish.
>
> 5 Spoon beans, corn and chicken into reserved onion mixture; combine
> thoroughly.
>
> 6 Spread half of enchilada sauce over cornmeal layer. Top with all of
> bean mixture and then remaining enchilada sauce; sprinkle with cheese.
> Bake until heated through and cheese is melted, about 45 minutes.
> Slice into 8 pieces and serve.
>

For Step 3 ( This is applies to "polenta") try....... stir the cornmeal
under med-low heat until it pulls from the sides of the pot as you stir it.
( not just "thickened")