Yet another fly-by-night recipe composed largely of things I had lying around the house. Again, you could make it easier or harder depending on what degree you make things from scratch.
1 tube polenta - sliced into 1/4-inch thick slices
1 cup enchilada sauce
4 cups roasted butternut squash - mashed roughly
1 can red kidney beans - drained & rinsed
1 tube veggie chorizo (optional)
1 cup salsa verde (recipe follows)
3 cups corn chips - crushed
Grease the bottom of a 9x13 casserole dish. Lay the polenta slices down and top with enchilada sauce. Combine the squash, beans and chorizo and spread on top of the polenta. Top with salsa verde, followed by crushed chips. Bake at 350 for 30 minutes.
***
Salsa Verde
This recipe is from my lovely friend Kelli, who is my first resource when it comes to homemade Mexican food.
1/2 pound tomatillos, husked and cut into bite-sized chunks
1/4 cup onion - minced
1 small pepper - roasted
1/2 head roasted garlic
1 bunch cilantro
2 Tbsp lime juice
1/2 tsp sea salt
1/2 tsp ground coriander
1 Tbsp olive oil
Combine all ingredients in a blender and blend for a minute or so, or until no longer chunky.
Note: To roast the pepper, you can either rub it with olive oil and roast in the oven, hold it over the gas flame until it blackens, or put it on a grill pan. If you're using a hot pepper, add a little at a time, being careful of the seeds. To roast garlic, simply slice the top off the whole head and pop it in the oven for 20-30 minutes, or until the cloves are soft.
