Polenta Tamale Pie
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
39
Spice
53
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes
2
Add chili powder and cumin; stir 1 minute
3
Add salsa, beans and broth
4
Simmer until mixture thickens, about 10 minutes
5
Mix in 1/4 cup cilantro; season with salt and pepper
6
Oil 13x9x2-inch glass baking dish
7
Place half of polenta in dish
8
Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro
9
(Can be made 1 day ahead
10
Cover with foil; chill
11
) Preheat oven to 350°F
12
Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes
13
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes
14
Add chili powder and cumin; stir 1 minute
15
Add salsa, beans and broth
16
Simmer until mixture thickens, about 10 minutes
17
Mix in 1/4 cup cilantro; season with salt and pepper
18
Oil 13x9x2-inch glass baking dish
19
Place half of polenta in dish
20
Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro
21
(Can be made 1 day ahead
22
Cover with foil; chill
23
) Preheat oven to 350°F
24
Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes