At first glance, it may look like mac & cheese or a baked pasta of sorts. Doesn't it?
It's not. So what IS it? It's an awesome idea from Jenna over @ Eat Live Run - A Tamale Pie. Yes you read that right. Tamales in a "pie" form. Well, sorta. Let's get to the recipe.
(Recipe adapted from here, makes 4 servings)
- 1 polenta roll (I got mine from Trader Joe's, but I'm sure you will be able to find in your own supermarket.)
- 1 (15 oz.) can of pinto beans
- 1 cup of a Mexican cheese blend of your choice (I went with a low fat version)
- 1/2 cup of frozen corn, thawed
- A dash of salt
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- Canola oil spray
- Salsa of your choice, for the pie topping
- 1 avocado mashed up, for additional pie topping (optional)
- You may also add cilantro or sour cream on top for a little something extra (optional)
1. Preheat the oven to 350 degrees.
2. Take a 9-inch square pan (or a 10-inch cast iron skillet) and spray the bottom/sides with canola oil spray to prevent from sticking, and set aside.
3. In a medium-sized bowl, combine the corn, pinto beans (with their juice), and spices. Mix well.
4. Slice the polenta roll (I sliced mine about 1/4 of an inch), and cover the bottom of your pan with slices, making sure to overlap them.
5. Pour the bean mixture on top of the polenta and cover the top with cheese.
6. Cover the pan and bake for 15 minutes. Then remove, and bake for another 15 minutes uncovered.
7. Serve with salsa of your choice and mashed avocado (feel free to also add cilantro and sour cream).
In case I haven't convinced you already, here are a few more photos of this yummy creation. A special thanks to Jenna! This was awesome!
For another vegetarian "pie" idea - check out my Tortilla & Black Bean Pie. Another amazing meatless meal you won't want to miss.