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Mexican Polenta Pie
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Prep Time:
10 minutes
Total Time:
1 hour 5 minutes
Elevate cornmeal mush with spicy chili beans and jalapeño cheese for a flavorful twist!
Ingredients:
  • 3/4 cup cornmeal
  • 2 cups water
  • 1 egg, slightly beaten
  • 1 can (15 ounces) chili beans, drained
  • 3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
  • 1/3 cup crushed corn or tortilla chips
Instructions:
  • Preheat oven to 375°F and grease a 9x1 1/4-inch pie plate. In a 2-quart saucepan, combine cornmeal, water, and salt. Bring to a boil while stirring constantly, then reduce heat to medium. Cook for about 6 minutes, stirring frequently, until the mixture thickens. Remove from heat and quickly stir in the egg. Allow to stand for 5 minutes before proceeding.
  • Spread the cornmeal mixture evenly in a pie plate and bake it uncovered for 15 minutes until golden. Layer the beans on top of the cornmeal, then generously sprinkle with cheese and crunchy corn chips for extra flavor and texture.
  • Bake without a cover for around 20 minutes, or until the center is firm. Allow the dish to rest for 5 minutes before slicing.

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