polenta tamale pie
Tamale pie, made with a cornmeal-mush crust, dates back to 1911. Ok, I'll admit it, I like food history. This version is made for tasty convenience but if you would prefer you can always make your own polenta and refried beans at home.
prep time
20 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 pound ground beef
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 - 16-ounce bottle/jar spicy salsa
- 1 can 15- to 16-ounce refried beans
- 1 can (14 1/2-ounce) chicken broth
- 1/2 cup chopped fresh cilantro
- 2 - 1-pound rolls prepared polenta, sliced into 1/3-inch-thick rounds
- 3 cups shredded sharp cheddar cheese
How To Make polenta tamale pie
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Step 1Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
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Step 2Oil a 13x9x2-inch glass baking dish and place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
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Step 3Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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