My Mexican Polenta Pie

[Guest guest]

Here is my Mexican Polenta Pie recipe which receives rave reviews whenever I

make it. Great for a pot luck dish.

 

MEXICAN POLENTA PIE

 

INGREDIENTS:

 

1 Med Onion, chopped (1/2 cup)

1 Med Green Pepper, chopped

3 Cloves Garlic, minced

2 tablespoons olive oil

1 package tempeh (cut into small cubes)

3 tablespoons chili powder

1 tablespoon ground cumin

1/4 teaspoon cayenne pepper

1 15 oz can black beans, rinsed and drained

1 14-1/2 oz can diced tomatoes, undrained

1 cup bottled salsa

1 batch of polenta prepared according to directions on box

2 cups shredded Monterey Jack cheese

2/3 cups fresh chopped tomato

1/4 cup snipped fresh cilantro

 

DIRECTIONS

 

Preheat oven to 375. In 12-inch skillet cook onion, pepper and garlic in 1

tablespoon hot oil until tender. Add tempeh, chili powder, cumin and cayenne.

Cook and stir until onions are soft and everything is mixed together. Add

beans, undrained tomatoes and salsa. Bring to a boil, reduce heat. Simmer

gently 15 minutes.

 

Meanwhile, grease 3-quart rectangular baking dish with the remaining tablesoon

of oil. Spread the polenta on the bottom. Sprinkle 1 cup of cheese over

polenta in dish. Top with tempeh mixture. Sprinkle with remaining cheese and

fresh tomato. Bake, uncovered, about 35 minutes or until bubbly. Sprinkle with

cilantro. Let stand 15 to 20 minutes before serving.

 

 

Zelda