Black Bean and Polenta Casserole

Preheat the oven to 400°F. Working over the sink, squeeze the excess water out of the chopped spinach. Add the spinach to an 8 x 8 baking dish or cast iron pan and spread evenly over the bottom.

Drain and rinse the black beans. Drain the green chiles. Place a small saucepan over medium heat and add the black beans, green chiles, cream cheese, and a pinch of salt and pepper. Cook, stirring occasionally, until the cream cheese is melted, about 3 to 5 minutes. Pour the black bean mixture over the spinach in the baking dish and spread evenly.

Rinse the saucepan and return it to high heat with 2 cups water. Once boiling, slowly whisk in the polenta. Season with salt and pepper, reduce the heat to low, and whisk the polenta until it begins to thicken, about 2 to 3 minutes. Pour the polenta over the black beans and smooth it out with the back of a spoon. Bake the casserole in the oven until hot throughout, about 10 to 12 minutes.

In a small bowl, combine the butter and as much or as little of the chile garlic sauce as you’d like. Mix well with a spoon and place chile butter in the refrigerator until the casserole is ready.

Chop half of the cilantro leaves and tender stems (half of the cilantro is for the Baja Bowl).

Top the black bean and polenta casserole with the chilled chile butter. Scoop into shallow bowls and garnish with the chopped cilantro.