July 30, 2009

Polenta Tamale Pie

Here's a recipe for a dish we really like around here. It's easy and good for a crowd and super tasty.

Polenta Tamale Pie:

1 lb mild Italian sausage
1 1/2 Tbsp. chili powder
1 Tbsp. ground cumin
1 16 oz. jar salsa
1 15 oz. can black beans
1/4 cup chicken broth
1/2 cup chopped fresh cilantro
1 small can corn
1 small can olives
2 1lb. rolls polenta, sliced into 1/3 in. thick rounds
3 cups shredded pepperjack cheese (or if you want it less spicy, sub cheddar/jack)

Saute sausage in large pot over medium heat, breaking up. Add chili powder and cumin, stir 1 minute. Add salsa, beans, corn, olives, broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro, season with salt & pepper.

Oil a 9x13 glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese & cilantro. (Can be made 1 day ahead. Cover w/ foil, chill.)

Preheat oven to 350*. Bake freshly assembled pie, uncovered until heated and sauce bubbles, about 35 minutes. Or bake refrigerated pie, covered 20 minutes, then uncover & bake until heated thru ~ 35 min.


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