Enchilada Polenta Pie

READY IN: 6hrs 10mins
Recipe by Canela

Common flavors/ingredients from enchiladas, minus the tortillas. Borrowed heavily from "Fresh from the Vegetarian Slow Cooker."

Top Review by The Pixelated Veget

I didn't read the directions before I decided I was going to make this, so I was disappointed to find out that this had to be stirred while it cooked (takes the point out of using the crock pot while I'm at work). So instead, I made the polenta on the stove and put it in a 9 x 13 x 2 pan, which I then covered with the topping ingredients. On top of that, I put 2 c shredded cheese. If memory serves, I cooked this at 350 for 20 - 30 mins. It ended up being pretty darn good, and I took leftovers to work for lunch the next day. Next time, I'll use black beans instead of the pintos (I just like those better), and I might put some more chili powder in the polenta.

Ingredients Nutrition


  1. Heat oil in a small skillet and cook the onion until browned, about five minutes.
  2. Transfer the onion to a lightly oiled slow cooker (at least 3.5 quarts). Add the cornmeal, salt, and 1/2 teaspoon of chili powder. Stir in boiling water. Cover and cook on Low for 6-8 hours, stirring often.
  3. In a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. Set aside.
  4. About half an hour before ready to serve, spread the bean mixture over the top of the polenta. Cover and continue to cook on Low until warmed through.
  5. Serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.

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