Vegetarian Polenta Pie Mexicana


A little touch of Mexico in this delicious, good for you Polenta Pie.

Not only is this a tasty recipe, it's so fast to make! Talk about your Mexican fast food! No chihuahuas here, though! ;-)

Vegetarian Polenta Pie Mexicana Serves 6

1/4 cup cornmeal 2 cups water 1/4 teaspoon salt 1 egg -- slightly beaten 1 (15 ounce) can chili beans (15 to 16 ounce can) -- drained 3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces) 1/3 cup crushed corn chips OR 1/3 cup tortilla chips

Heat oven to 375 degrees. Grease 9" pie plate. Mix cornmeal, water and salt in a saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in an egg and let stand 5 minutes.

Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips. Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

Per serving: 168 Calories (kcal); 7g Total Fat; (34% calories from fat); 9g Protein; 20g Carbohydrate; 46mg Cholesterol; 880mg Sodium

The copyright of the article Vegetarian Polenta Pie Mexicana in Healthy Foods is owned by Leanne Ely. Permission to republish Vegetarian Polenta Pie Mexicana in print or online must be granted by the author in writing.

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