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fried polenta with enchilada sauce and cheese

Recipe by
Karen Phares
Springfield, MO

I do not have a picture of this dish. You can also make it with out the meat. Prep time is not that long, but it includes time polenta is in frig.

yield 4 serving(s)
prep time 2 Hr
cook time 45 Min
method Pan Fry

Ingredients For fried polenta with enchilada sauce and cheese

  • 4 c
  • 1 c
    yellow corn meal
  • 1 lb
    hamburger (opintional)
  • 1 can
    enchilada sauce (small 6oz can)
  • 1 c
    cheese, shredded ( your favorite)
  • 1 tsp
  • 1 can
    4 oz can of mild chopped green chili's

How To Make fried polenta with enchilada sauce and cheese

  • 1
    Boil 3 cups of water and 1 teaspoon of salt
  • 2
    Mix 1 cup of cold water and 1 cup of yellow corn meal together
  • 3
    Pour water an corn meal mixed in to boiling water slowly. Stir as you pour into boiling water.
  • 4
    Turn heat to low after mixture is in the water. *** electric stoves turn heat down just before you pour the mixture into water ** Stir until it thickens. Turn stove to simmer, cover an simmer about 5 mins.
  • 5
    Pour mixture into loaf pan, let sit for about half hour. then place in the frig for an hour or until you are ready to cook dinner.
  • 6
    When ready to fix dinner, brown Hamburger. Drain oil from it as much as you can.
  • 7
    I add about 2 tablespoons of the green chili's to the meat, and stir.
  • 8
    Take Polenta ( cornmeal) from frig an tip out of dish onto cutting board. Cut into 1/4 inches slices.
  • 9
    place slices in flour to coat. Place slices in fry pan with small amount of hot oil......Fry each side until golden brown.
  • 10
    Place single layer of Fried cornmeal slices into a 9x13 backing dish.
  • 11
    Pour Hamburger on the top of fried cornmeal spread to cover.
  • 12
    Pour can of Enchilada Sauce evenly over Hamburger an Polenta (cornmeal)
  • 13
    Sprinkle Cheese on top. Place in Broiler until Cheese is melted. And serve.. place left over green chiles on table to be use as each person wants.

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