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 medium onion, chopped (1/2 cup); 1 medium green sweet pepper, chopped; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 lb uncooked ground turkey; 1/2 - 1 teaspoon chili powder; 3 tablespoons ground cumin; 1/4 teaspoon cayenne pepper; 1 (15 ounce) can black beans, rinsed and drained; 1 (14 ounce) can diced tomatoes, undrained; 1 cup bottled salsa; 2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own); 2 cups shredded monterey jack cheese; 2/3 cup chopped fresh tomato; 1/4 cup snipped fresh cilantro

Servings: persons

1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 lb uncooked ground turkey
1/2 - 1 teaspoon chili powder
3 tablespoons ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1 cup bottled salsa
2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own)
2 cups shredded monterey jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro

1
preheat oven to 375u00b0F.
2
In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
3
Add turkey, chili powder, cumin and cayenne.
4
Cook until turkey is no longer pink, stirring to break up meat.
5
Add beans, undrained tomatoes and salsa.
6
Bring to boiling; reduce heat.
7
Simmer gently 15 minutes.
8
Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
9
Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
10
Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
11
Sprinkle 1 cup of cheese over polenta in dish.
12
Top with meat mixture.
13
Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
14
Bake, uncovered, for 35 minutes or until bubbly.
15
Sprinkle with cilantro.
16
Let stand 15 to 20 minutes before serving.

703

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 medium onion, chopped (1/2 cup), 1 medium green sweet pepper, chopped, 3 garlic cloves, minced, 2 tablespoons olive oil, 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