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Mexican Polenta Pie

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Mexican Polenta Pie
  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 6
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Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good!
Updated Nov 3, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For an herbal twist, sprinkle with chopped oregano just before serving.

Nutrition

195 Calories, 7 g Total Fat, 10 g Protein, 27 g Total Carbohydrate

Nutrition Facts

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