Polenta Tamale Pie
Susan Barfield
ingredients
- 1 pound ground beef
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 16-ounce bottle spicy salsa
- 1 15- to 16-ounce can refried beans
- 1 can mexicorn
- 1 can black beans
- 1 can chopped green chilis
- 1 14 1/2-ounce can chicken broth
- 1/2 cup chopped fresh cilantro
- 1 small can sliced black olives
- 1 large onion
- 3 cloves garlic
- 1 cup stone ground grits
- 3 cups chicken broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp butter
- 3 cups shredded sharp cheddar cheese
- sour cream
- corn chips
directions
- 1
Sauté beef, onion, and garlic in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans, olives and half of the broth. Simmer until mixture thickens, about 10 minutes. Mix in cilantro; season with salt and pepper.
- 2
Cook grits with chicken broth seasoned with onion powder and garlic powder.
- 3
Oil 13x9x2-inch glass baking dish. Place half of grits in dish. Top with sauce and 1 1/2 cups cheese, then remaining grits and cheese. (Can be made 1 day ahead. Cover with foil; chill.)
- 4
Preheat oven to 350°F. 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.
- 5
Serve with sour cream and corn chips.
Source: Susan Barfield
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