Mexican Polenta Pie

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

  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 6

Ingredients

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

  • 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.

Expert Tips

An Italian staple, polenta is a hearty mixture made from cornmeal, water and eggs. Its popularity is increasing in the U.S., and you'll find it on the menus of many fine restaurants.

For an herbal twist, sprinkle with chopped oregano just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
195
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
50 mg
50 %;
Sodium
740 mg
740 %;
Total Carbohydrate
27 g
27 %
(Dietary Fiber
4 g
4 %
),
Protein
10 g
10 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
12%;
Iron
12%;
Exchanges:
2 Starch; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.