Corn and Lobster Pie in a Chili-Polenta Crust Recipe

Name: Corn and Lobster Pie in a Chili-Polenta Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅔ cups water; ⅔ cup yellow cornmeal; 1 teaspoon chili powder; 3/4 teaspoon salt; Freshly ground pepper to taste; Olive oil spray; 3 large cloves garlic, unpeeled; 2 eggs; 1 cup milk; 1 teaspoon salt; Freshly ground pepper to taste; Kernels from 2 large ears of corn; Kernels from 1 large ear of corn; 2 lobsters, steamed, tail and claw meat removed and cut into 1/2-inch dice; 1 red and 1 yellow bell pepper, stemmed, cored, deribbed and cut into 1/4-inch dice; 1 jalapeno pepper, seeded and minced; 1 tablespoon chopped cilantro; 2 scallions, chopped; 1 tablespoon fresh lime juice; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste

Servings: persons

2 ⅔ cups water
⅔ cup yellow cornmeal
1 teaspoon chili powder
3/4 teaspoon salt
Freshly ground pepper to taste
Olive oil spray
3 large cloves garlic, unpeeled
2 eggs
1 cup milk
1 teaspoon salt
Freshly ground pepper to taste
Kernels from 2 large ears of corn
Kernels from 1 large ear of corn
2 lobsters, steamed, tail and claw meat removed and cut into 1/2-inch dice
1 red and 1 yellow bell pepper, stemmed, cored, deribbed and cut into 1/4-inch dice
1 jalapeno pepper, seeded and minced
1 tablespoon chopped cilantro
2 scallions, chopped
1 tablespoon fresh lime juice
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste

1
Bring water to the boil in a medium saucepan.
2
Stir together cornmeal, chili powder, salt and pepper.
3
Whisking constantly, add the cornmeal to the water in a slow, steady stream.
4
Switch to a wooden spoon, lower the heat slightly and cook, stirring constantly, until the mixture is very thick, about 25 minutes.
5
Spray a 9-inch pie plate with the olive oil and spoon the polenta into it.
6
Place a large sheet of plastic wrap over the polenta and press it out with your hands to evenly cover the bottom and the sides of the pie plate.
7
Remove plastic and set dish aside.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 ⅔ cups water, ⅔ cup yellow cornmeal, 1 teaspoon chili powder, 3/4 teaspoon salt, and more.

Yes, Corn and Lobster Pie in a Chili-Polenta Crust falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Lobster Pie in a Chili-Polenta Crust

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