Mexican Polenta Pie Recipe

Name: Mexican Polenta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 2 cups water; 1/4 cup chicken broth; 1/2 teaspoon salt; 1 egg, slightly beaten; 1 tablespoon half-and-half cream; 1/2 cup salsa; 1/2 small seeded finely chopped jalapeno pepper (optional); 1 (15 ounce) can beans (kidney, pinto, black, or chili); 1 cup shredded cheddar cheese; 1 cup crushed tortilla chips

Servings: persons

1
["Heat oven to 375.", "Mix cornmeal, water, chicken broth and salt in medium saucepan. Heat to boiling, stirring constantly, over medium-high heat.", "Reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes). Remove from heat; let stand 5 minutes.", "Stir in egg and half-n-half.", "Spread cornmeal mixture into buttered 9"" pie plate. (*I find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.) Bake uncovered 15 minutes.", "Meanwhile, mix salsa, jalapenos (if using)and beans in medium bowl; mash a little with a potato masher to incorporate.", "When cornmeal crust is done, spread bean mixture over evenly.", "Sprinkle with cheese and tortilla chips.", "Bake uncovered 20 minutes.", "Let stand a few minutes before slicing.", "Top individual servings with sour cream."]

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 cup cornmeal, 2 cups water, 1/4 cup chicken broth, 1/2 teaspoon salt, and more.

Yes, Mexican Polenta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Polenta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions