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Polenta Tamale Pie

This dish has plenty of good things to enjoy. Gooey cheese melted over the top of  a well seasoned ground beef and black bean enchilada filling which is layered over a bed of polenta cubes. Leftovers if you have any, reheat beautifully. This is going to become one of your favorite go to recipes when you need something hearty and don’t have a lot of time. A deep dish pie plate was used and the recipe filled it up. The servings are huge. Love it! You could garnish it with some Avocado Cream, chopped green onions, sour cream and freshly chopped cilantro. Feel free to use ground turkey in place of ground beef, add black olives is you wish. It’s a great basic recipe that would adapt to plenty of variations. Next I’m going to work on an Italian version using turkey Italian sausage, peppers, mushrooms, mozzarella cheese and marinara sauce. Yum!

 Polenta Tamale Pie

  • 1 pound lean ground beef
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 cup enchilada sauce (Trader Joe’s is my favorite but any brand will do)
  • 1/2 cup salsa
  • 1 teaspoon ground cumin
  • 1 can black beans, rinsed and drained
  • 1 cup reduced fat cheese, shredded

In a large skillet over medium heat combine ground beef, onion and minced garlic, cook until ground beef is completely cooked. Drain if needed. Add enchilada sauce, salsa,ground cumin and drained black beans. Cook until mixture is hot, about 5 minutes.

While meat mixture is heating, cut the tube of polenta into slices, then cube each slice. Spray a 9 inch deep dish pie plate with non stick spray. Fill pie plate with cubed polenta. Spoon enchilada filling over polenta. Cover with plastic wrap and microwave for 6 minutes on high or until  heated through. Top with shredded cheese and serve. You could put it back in the microwave for a minute to melt the cheese if you wish.

Yield: 6 Servings

Nutritional Information

Per serving; 341.9 Calories, 12g Fat, 60mg Cholesterol, 775.7mg Sodium, 317.2mg Potassium, 30.3g Carbs, 4.6g Fiber, 26.6g Protein  WWPP 8

Recipe inspired by a Cooking Light Tamale Pie recipe.


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