Polenta Pie Recipes

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MEXICAN POLENTA PIE



Mexican Polenta Pie image

This is a good casserole for a crowd or a potluck. The recipe was a $200 winner in a casserole contest.

Provided by Barb G.

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 lb uncooked ground turkey
1/2-1 teaspoon chili powder
3 tablespoons ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1 cup bottled salsa
2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own)
2 cups shredded monterey jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro

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.

MEXICAN POLENTA PIE



Mexican Polenta Pie image

This Mexican polenta pie is true comfort food! Made with pork and pinto beans in the crockpot and baked with polenta and cheese.

Provided by Pinch of Yum

Categories     Dinner

Time 4h15m

Yield 12

Number Of Ingredients 12

1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)
1 lb. dry pinto beans, soaked
12 oz. light beer + 12 oz. water (just refill the bottle)
1 14 oz. can diced tomatoes
1 16 oz. jar salsa
1 packet taco seasoning
6-8 cloves garlic, minced
1 1/2 cups polenta
6 cups water
1 14 oz. can corn, drained and rinsed
salt and pepper to taste (be generous!)
shredded cheese, cilantro, and salsa for topping

Steps:

  • Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
  • Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
  • Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.

Nutrition Facts : Calories 217 calories, Sugar 3.5 g, Sodium 379 mg, Fat 3 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 31 g, Fiber 6.8 g, Protein 15.4 g, Cholesterol 22.3 mg

MEXICAN POLENTA PIE



Mexican Polenta Pie image

This is from Betty Crocker's "Good and Easy Dinners" with my adaptation. Go mild or spicy...it's up to you. This is good for when you don't have any meat defrosted for dinner but you want something hearty, pretty and kid-pleasing. (It qualifies also as pure comfort food - bonus!) For the crushed tortilla chips, try a combo of Doritos and plain Tostitos...Fritos are good, as well.

Provided by vrvrvr

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup cornmeal
2 cups water
1/4 cup chicken broth
1/2 teaspoon salt
1 egg, slightly beaten
1 tablespoon half-and-half cream
1/2 cup salsa
1/2 small seeded finely chopped jalapeno pepper (optional)
1 (15 ounce) can beans (kidney, pinto, black, or chili)
1 cup shredded cheddar cheese
1 cup crushed tortilla chips

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.

POLENTA PIE WITH CHEESE AND TOMATO SAUCE



Polenta Pie with Cheese and Tomato Sauce image

Provided by Ruth Cousineau

Categories     Cheese     Tomato     Bake     Vegetarian     Quick & Easy     Mozzarella     Summer     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 (16- to 18-oz) ready-made plain polenta roll (plastic-wrapped)
2 tablespoons chopped fresh basil
1 (25- to 26-oz) jar chunky tomato sauce (preferably Lucini brand Sicilian eggplant and olive)*
1/4 pound mozzarella, coarsely shredded (1 cup)
2 tablespoons finely grated Parmigiano-Reggiano

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
  • Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
  • *Found at many supermarkets and lucini.com.

MEXICAN POLENTA PIE



Mexican Polenta Pie image

Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 7

3/4 cup cornmeal
2 cups water
1/4 teaspoon salt
1 egg, slightly beaten
1 can (15 ounces) chili beans, drained
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/3 cup crushed corn or tortilla chips

Steps:

  • 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.
  • Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
  • Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 4 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg

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