Email to Imp      

Polenta Tamale Pie

Recipe Introduction


From Bon Appetit magazine.





List of Ingredients



• 1 pound ground beef
  
• 1 1/2 tablespoons chili powder
  
• 1 tablespoon ground cumin
  
• 1 (16 ounce) bottle spicy salsa
  
• 1 (15-16 ounce) can refried beans
  
• 1 (14 1/2 ounce) can chicken broth
  
• 1/2 cup chopped cilantro
  
• 2 (1 pound) rolls of prepared polenta, sliced into 1/3 inch thick rounds
  
• 3 cups shredded sharp cheddar cheese
  






Instructions



1. Saute' beef in heavy large pot over medium-high heat until no longer pink, breaking up with the back of fork, about 3 minutes.
   
   
2. Add chili powder and cumin; stir 1 minute.
   
   
3. Add salsa, beans and broth.
   
   
4. Simmer until mixture thickens, about 10 minutes.
   
   
5. Mix in 1/4 cup cilantro; season with salt and pepper.
   
   
6. Oil 13x9x2-inch glass baking dish.
   
   
7. Place half of the polenta rounds in baking dish.
   
   
8. 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.)
   
   
9. Preheat oven to 350 degrees.
   
   
10. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes.
    
    
11. Or, bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.
    
    
    
    
12. YIELD: 8 servings.