When I worked at camp, one time during staff training, we were served this awful Tamale Pie crap. It was so bad. It was so wasted. I mean, it was beyond edible. All the other food–okay, not all–most of the other food was edible. Anyway, I’ve shied away from the stuff ever since.
I tried this tonight. It was delicious. I recommend it. It’s from a WW cookbook.
Mexican Polenta Pie
- 1 15 oz. can black beans, rinsed and drained
- 1 14 oz. can diced tomatoes
- 10 oz. frozen corn kernels
- 1 zucchini, cut into 3/4-inch chunks (I used mine from my CSA. YUM!!)
- 1 cup frozen, shelled edamame
- 1 cup jarred chunky salsa (I used a mango one I had in fridge)
- 2 t. chili (I didn’t really measure, would have needed more)
- 1.2 t. ground cumin
- 1 16 oz. tube polenta
- 1 cup shredded reduced-0fat Mexican-blend cheese (and don’t skimp with fat free, b/c we all know that’s not cheese)
- I added one of my jalapenos from my CSA, too. (Still not as spicy as I would have wanted!!)
- Preheat oven to 400. Spray with cooking spray (oops, forgot that!)
- Combine beans, tomatoes, corn, zucchini, edamame, salsa, chili powder and cumin (and jalapeno) in big pot (it says Dutch oven, but what the hell is that anyway–and no, you don’t really need to answer that). Place over high heat and bring to a boil. Reduce heat and simmer, covered, about 10 minutes. Put it in the dish and spread evenly. Arrange polenta slices on top, overlapping if necessary.
- Bake until bubbly, about 25 minutes. Sprinkle polenta with cheese and bake about 3 minutes more. Let it stand 10 minutes before serving.
Just thought I’d share a recipe. I’ve got a million of them.
If you make it, let me know your thoughts. I think it’s tasty.
