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Mexican Polenta Pie

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By Betty Crocker Kitchens
Updated Nov 3, 2010
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Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good!

Mexican Polenta Pie

  • Prep Time 10 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 3/4 cup cornmeal
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 egg, slightly beaten
  • 1 can (15 ounces) chili beans, drained
  • 3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
  • 1/3 cup crushed corn or tortilla chips

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.
  • Step 
    2
    Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
  • Step 
    3
    Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

Nutrition

195 Calories
7 g Total Fat
10 g Protein
27 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
65
Total Fat
7 g
Saturated Fat
3 g
Cholesterol
50 mg
Sodium
740 mg
Potassium
310 mg
Total Carbohydrate
27 g
Dietary Fiber
4 g
Protein
10 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
12%
12%
Iron
12%
12%
Exchanges:
2 Starch; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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