Mexican Polenta Pie
Ready In: 1 hr
Serves: 6
Ingredients
- 1 cup cornmeal
- 2 cups water
- 1⁄4 cup chicken broth
- 1⁄2 teaspoon salt
- 1 egg, slightly beaten
- 1 tablespoon half-and-half cream
- 1⁄2 cup salsa
- 1⁄2 small seeded finely chopped jalapeno pepper (optional)
- 1 (15 ounce) can beans (kidney, pinto, black, or chili)
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
Directions
- Heat oven to 375.
- Mix cornmeal, water, chicken broth and salt in medium saucepan. Heat to boiling, stirring constantly, over medium-high heat.
- Reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes). Remove from heat; let stand 5 minutes.
- Stir in egg and half-n-half.
- Spread cornmeal mixture into buttered 9" pie plate. (*I find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.) Bake uncovered 15 minutes.
- Meanwhile, mix salsa, jalapenos (if using)and beans in medium bowl; mash a little with a potato masher to incorporate.
- When cornmeal crust is done, spread bean mixture over evenly.
- Sprinkle with cheese and tortilla chips.
- Bake uncovered 20 minutes.
- Let stand a few minutes before slicing.
- Top individual servings with sour cream.
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