Total Time
45mins
Prep 15 mins
Cook 30 mins

A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's "Mexican Night Salad" (#188160)

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Lightly oil an 11 x 7-inch (2 L) baking dish.
  3. Bring stock and salt to a boil.
  4. Slowly whisk in cornmeal until mixture thickens.
  5. Bring to boil.
  6. Take off the heat.
  7. Stir in 1/2 cup of the cheddar cheese and mix until melted.
  8. Spread in prepared pan and cover to keep warm.
  9. Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
  10. Stir in remaining cheese (1 cup) and coriander.
  11. Spread mixture over cornmeal base.
  12. Bake for 25-30 minutes-- until heated through and cheese is melted.

Reviews

(2)
Most Helpful

I love this! I made mine in a muffin tin and it filled 12 cups perfectly! I didn't use the coriander as I didn't have any. I do use both chipotles though! Wowee! Talk about excellent! Thanks so much for posting!

Saturn June 28, 2007

This went together really easily. I left out the coriander and chiptoles because I didn't have any. I used really intense flavored salsa so I thought that would cover for the other ingredients. Oddly enough the flavor mellowed considerably. Lovely texture.

ladypit August 11, 2005

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