Healthy Mexican Polenta Pie Recipes

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MEXICAN POLENTA PIE



Mexican Polenta Pie image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 7

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:

  • 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.
  • Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
  • Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 4 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg

MEXICAN POLENTA PIE



Mexican Polenta Pie image

Provided by By Clever Housewife

Time 40m

Number Of Ingredients 14

1 lb Ground Turkey, or Ground Beef
1/2 onion, diced
4 cloves garlic minced, or through garlic press
1 14 oz can diced tomatoes
1 14 oz can black beans, drained (or pinto beans)
1 cup salsa - your favorite kind
1 packet Taco Seasoning
1 24oz tube of ready to eat Polenta
1/2 cup chicken broth
1/2 cup water (more or less)
1/2 of a diced red pepper
1 14oz can corn
salt and pepper to taste
1 cup or more shredded cheese

Steps:

  • Brown ground meat in skillet or Dutch Oven with onion and garlic, until all the pink is gone. Add taco seasoning and blend in well. Stir in tomatoes, beans and salsa and mix until heated through. If you used a skillet, transfer meat mixture to a casserole dish and set aside. If you used a Dutch oven, set aside. In a skillet (you can use the same skillet as meat mixture, just wipe it out with a paper towel), crumble the polenta and add chicken broth. Stir over medium heat until polenta begins to soften and look like mush. Add water gradually, until the consistency is that of mush - not too runny. Stir in the corn and diced red pepper. Add salt and pepper to taste. Spoon the polenta carefully over the meat mixture - either in the Dutch oven or the casserole dish. Sprinkle cheese on top and bake at 350° for 20-30 min. Make sure to not cook too long, so polenta won't dry out. Garnish with slice avocado, if desired.

MEXICAN POLENTA PIE



Mexican Polenta Pie image

This is a good casserole for a crowd or a potluck. The recipe was a $200 winner in a casserole contest.

Provided by Barb G.

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 lb uncooked ground turkey
1/2-1 teaspoon chili powder
3 tablespoons ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1 cup bottled salsa
2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own)
2 cups shredded monterey jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro

Steps:

  • preheat oven to 375°F.
  • In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
  • Add turkey, chili powder, cumin and cayenne.
  • Cook until turkey is no longer pink, stirring to break up meat.
  • Add beans, undrained tomatoes and salsa.
  • Bring to boiling; reduce heat.
  • Simmer gently 15 minutes.
  • Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
  • Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
  • Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
  • Sprinkle 1 cup of cheese over polenta in dish.
  • Top with meat mixture.
  • Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
  • Bake, uncovered, for 35 minutes or until bubbly.
  • Sprinkle with cilantro.
  • Let stand 15 to 20 minutes before serving.
  • Makes 12 servings.

MEXICAN POLENTA PIE



Mexican Polenta Pie image

This Mexican polenta pie is true comfort food! Made with pork and pinto beans in the crockpot and baked with polenta and cheese.

Provided by Pinch of Yum

Categories     Dinner

Time 4h15m

Yield 12

Number Of Ingredients 12

1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)
1 lb. dry pinto beans, soaked
12 oz. light beer + 12 oz. water (just refill the bottle)
1 14 oz. can diced tomatoes
1 16 oz. jar salsa
1 packet taco seasoning
6-8 cloves garlic, minced
1 1/2 cups polenta
6 cups water
1 14 oz. can corn, drained and rinsed
salt and pepper to taste (be generous!)
shredded cheese, cilantro, and salsa for topping

Steps:

  • Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
  • Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
  • Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.

Nutrition Facts : Calories 217 calories, Sugar 3.5 g, Sodium 379 mg, Fat 3 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 31 g, Fiber 6.8 g, Protein 15.4 g, Cholesterol 22.3 mg

POLENTA PIE



Polenta Pie image

Make and share this Polenta Pie recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 ounce dried mushroom, about 2/3 cup,crumbled
2 cups hot water
20 ounces frozen chopped broccoli, two 10 oz packages,thawed
2 cups milk
1 teaspoon salt
1 cup uncooked cornmeal
4 tablespoons grated parmesan cheese
1 tablespoon butter
1 small roma tomato, seeded and chopped

Steps:

  • Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
  • Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
  • Place broccoli in colander and squeeze out excess water; set aside.
  • Heat oven to 400F.
  • In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
  • Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
  • Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
  • Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
  • Spread polenta mixture evenly in prepared pan.
  • Sprinkle on tomato and remaining Parmesan.
  • Bake 20 to 25 minutes or until edges begin to brown.
  • Cool at least 30 minutes, or serve at room temperature.

MEXICAN POLENTA PIE



Mexican Polenta Pie image

Number Of Ingredients 7

1/4 cup cornmeal
2 cups water
1/4 teaspoon salt
1 egg, slightly beaten
1 (15-ounce) can chili beans, drained
3/4 cup shredded Monterey Jack-Colby cheese with jalapeno peppers (3 ounces)
1/3 cup , crushed corn or tortilla chip

Steps:

  • Heat oven to 375°. 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. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips. Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.1 Serving: Calories 185 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 50mg Sodium 470mg Carbohydrate 25g (Dietary Fiber 3g) Protein 8g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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