Black Bean and Polenta Casserole

Preheat the oven to 400°F. Place a small oven-safe skillet or cast iron pan over medium-high heat with 2 tsp vegetable oil. Add the spinach and a pinch of salt and pepper to the skillet and cook until wilted, about 1 to 2 minutes. Transfer the spinach to a plate.

Drain and rinse the black beans. Drain the green chiles. Return the skillet to medium heat and add the black beans, cream cheese, green chiles, and a pinch of salt and pepper. Cook, stirring occasionally, until the cream cheese is melted, about 3 to 5 minutes. Add the cooked spinach to the top of the black beans and remove from the heat.

Place a small saucepan over high heat with 2 cups water. Once boiling, slowly add the polenta while whisking. Season with salt and pepper, reduce the heat to low, and whisk polenta until it begins to thicken, about 2 to 3 minutes. Pour the polenta over the black beans and spinach smooth out with the back of a spoon. Transfer the casserole to the oven and bake until hot, about 10 to 12 minutes.

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

Roughly chop the cilantro.

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