Enchilada Polenta Pie

Recipe by Canela
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READY IN: 6hrs 10mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a small skillet and cook the onion until browned, about five minutes.
  • 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.
  • In a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. Set aside.
  • 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.
  • Serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.
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