Polenta Tamale Pie

Name: Polenta Tamale Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 411 grams chicken broth; 2 Tbsps chili powder; 118 milliliters chopped fresh cilantro; 454 grams ground beef; 1 Tbsp ground cumin; 907 grams rolls prepared polenta, sliced into 1/3-inch-thick rounds; 425 grams refried beans; 454 grams spicy salsa; 710 milliliters shredded sharp cheddar cheese

You can never have too many main course recipes, so give Polenta Tamale Pie a try. One portion of this dish contains about 34g of protein, 27g of fat, and a total of 797 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up chicken broth, refried beans, ground cumin, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes.

Ingredients you will need

Beef

Meat

Equipment you will use

Pot

Add chili powder and cumin; stir 1 minute.

Ingredients you will need

Chili Powder

Cumin

Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes.

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Beans

Broth

Salsa

Mix in 1/4 cup cilantro; season with salt and pepper.

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Salt And Pepper

Cilantro

Oil 13x9x2-inch glass baking dish.

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Cooking Oil

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Glass Baking Pan

Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)

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Cilantro

Polenta

Cheese

Sauce

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Aluminum Foil

Preheat oven to 350°F.

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Oven

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.

Ingredients you will need

Sauce

Equipment you will use

Oven

Equipment

Ingredients

Servings:

411grams

chicken broth 2Tbsps

chili powder 118milliliters

chopped fresh cilantro 454grams

ground beef 1Tbsp

ground cumin 907grams

rolls prepared polenta, sliced into 1/3-inch-thick rounds 425grams

refried beans 454grams

spicy salsa 710milliliters

shredded sharp cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.