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
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
-
Step1Heat 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.
-
Step2Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
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Step3Bake 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;Tips from the Betty Crocker Kitchens
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