Instant Tamale Pie
Instant Tamale Pie, prepared polenta makes this dinner come together in a jiffy. Part of a series, Healthy Vegetarian Mains.
Over at The Alchemist.
Instant Tamale Pie
serves 4
adapted from the Moosewood Restaurant's "New Classics"
Ingredients
1 3/4 cup pinto beans with Mexican seasonings, with juice, 1, 15 oz can
1 cup frozen corn
1/2 cup salsa, (I used Pace mild, you can use what you like)
1 tsp ground Cumin
1/2 tsp dried Oregano
one whole roll 18 oz. prepared Polenta, plain, or one with Mexican spices
2-3 tablespoons fresh cilantro, chopped (optional)
1 cup queso fresco (or use grated cheddar if you wish, or any cheese, jack would be good, or pepper jack if that's how you roll)
Instructions
Preheat oven to 350. In a large bowl, add the beans (with the juice) and mash a little with a potato masher. Add the corn, salsa, cumin and oregano and mix. Set aside.
Slice the polenta into 1/2 inch slices and place in a greased 9 inch square baking dish, or a pie plate would work. Pour the bean mixture over the polenta. If you are using a shredded cheese add that now. (I added my cheese at the end because I used queso fresco.)
Bake for 30 minutes. If you are using the queso fresco add it now with the chopped cilantro. If you already added your cheese, top it with your cilantro and you're done!