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Polenta Pie

Radburn's picture
Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good
Ingredients
  Cornmeal 3⁄4 Cup (12 tbs)
  Water 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Egg 1 , beaten
  Chili beans 15 Ounce (Drained)
  Shredded monterey jack cheese 3 Ounce (With Jalapeno Peppers)
  Crushed corn/Tortilla chips 1⁄3 Cup (5.33 tbs)
Directions

1. Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.
2. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
3. Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Baked
Interest: 
Holiday, Kids, Party
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
65 Minutes
Ready In: 
0 Minutes
Servings: 
6

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