Enchilada Polenta Pie Recipes

ENCHILADA POLENTA PIE

Steps:

• Heat oil in a small skillet and cook the onion until browned, about five minutes.
• Transfer the onion to a lightly oiled slow cooker (at least 3.5 quarts). Add the cornmeal, salt, and 1/2 teaspoon of chili powder. Stir in boiling water. Cover and cook on Low for 6-8 hours, stirring often.
• In a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. Set aside.
• About half an hour before ready to serve, spread the bean mixture over the top of the polenta. Cover and continue to cook on Low until warmed through.
• Serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.

POLENTA ENCHILADA BAKE

Steps:

• Pre-heat oven to 425 degrees F. Slice up the polenta into 8 equal sized pieces. Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices. Season the tops with salt and cook until each side is lightly browned, about 2 minutes on each side.
• While polenta is cooking dice up the bell peppers and onion. Remove polenta from the skillet and add remaining 1 teaspoon olive oil and diced vegetables. Cook for about 5 minutes and then add in the black beans and all the spices. Cook for another 1-2 minutes.
• Pour half the enchilada sauce on the bottom of a medium sized oven safe baking dish and then top with the veggie and bean mixture. Lay the polenta slices down in a single layer and pour over remaining enchilada sauce. Top with shredded cheese and bake until bubbly and cheese is melted, 7-10 minutes. Serve with your favorite toppings and enjoy!

MEXICAN POLENTA PIE

Steps:

• Heat oven to 375.
• Mix cornmeal, water, chicken broth and salt in medium saucepan. Heat to boiling, stirring constantly, over medium-high heat.
• Reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes). Remove from heat; let stand 5 minutes.
• Stir in egg and half-n-half.
• Spread cornmeal mixture into buttered 9" pie plate. (*I find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.) Bake uncovered 15 minutes.
• Meanwhile, mix salsa, jalapenos (if using)and beans in medium bowl; mash a little with a potato masher to incorporate.
• When cornmeal crust is done, spread bean mixture over evenly.
• Sprinkle with cheese and tortilla chips.
• Bake uncovered 20 minutes.
• Let stand a few minutes before slicing.
• Top individual servings with sour cream.

MEXICAN POLENTA PIE

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
• Add turkey, chili powder, cumin and cayenne.
• Cook until turkey is no longer pink, stirring to break up meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
• Bake, uncovered, for 35 minutes or until bubbly.
• Sprinkle with cilantro.
• Let stand 15 to 20 minutes before serving.
• Makes 12 servings.