Mexican Polenta Pie

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

By Betty Crocker Kitchens

November 3, 2010

3/4

cup cornmeal

cups water

1/4

teaspoon salt

egg, slightly beaten

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

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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.

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.