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.

> 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.
>
>

My first (and actually only!) thought is to put the cornmeal on top rather
than on the bottom. Put the cheese on for the last 10 minutes. You might mix
some cheese in with the cornmeal and put the rest on top.


--
Peter Aitken

Remove the crap from my email address before using.

> 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")

On Mon 07 Feb 2005 12:32:17p, wrote in rec.food.cooking:

> 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.

Cornmeal can be tricky because it's ability to absorb liquid can vary
widely from brand to brand, type to type, etc. The problem with working
with it is getting a "feel" for the right consistency.

You could (1) reduce the amount of liquid used to make the polenta; (2)
cook the polenta longer before adding to the casserole; and (3) possibly
make the polenta the top layer rather than bottom layer.

HTH

Wayne

> (3) possibly
>make the polenta the top layer rather than bottom layer.

If I did that, does that mean I would cook for the same length of
time? Or would I cook it like cornbread...with the toothpick method?

Thanks for the help!

On Mon 07 Feb 2005 06:11:29p, wrote in rec.food.cooking:

>
>> (3) possibly
>>make the polenta the top layer rather than bottom layer.
>
> If I did that, does that mean I would cook for the same length of
> time? Or would I cook it like cornbread...with the toothpick method?
>
> Thanks for the help!

No, not dry like cornbread, but you do want a very thick batter-like texture
that has to be spread in the baking dish, not at all soupy.

I find that even when I'm making cornbread, I have to adjust the liquid (more
or less) to get just the right consistency. Your polenta mixture should not
be anywhere near as thin as cornbread batter.

Unfortunately, trial and error is about the only way to arrive at just the
right mixture.

Wayne

wrote:
> 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.....
>


I would either add an egg or two to the mixture or, preferably, make the
cornmeal a day ahead and chill it, then pat into the pan before adding
the filling.

gloria p

"zuuum" > wrote in message
...
>
> > 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."
>
> 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")

I've done this before...do what he says with the "polenta"...cook until it
pulls away from the sides of the pot as you stir it. Spread it into the
bottom of the greased casserole dish. Allow it to cool (which will make it
set). Brush or spray the top with a little olive oil, and put under the
broiler to lightly brown. Then add your sauce, the tasty bean etc... mix to
the top of it and bake as directed.

(I might not put the sauce right on top of the cornmeal. Maybe a little
cheese and some bean stuff first...can imagine the sauce might make it
soggy.)

Carey