Mexican Polenta Pie Recipe

Name: Mexican Polenta Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 12 cups yellow cornmeal; 3 23 cups water; 15 ounces refried beans (fat free or Veg.); 1 lb ground turkey; 1 medium onion; 1 green pepper; 2 teaspoons olive oil; 1 tablespoon sugar substitute (I like splenda); 1 teaspoon chili powder; 2 teaspoons cumin; 3 crushed garlic cloves; 1 jalapeno pepper, diced; 6 ounces tomato paste; 10 ounces canned diced tomatoes

Servings: persons

1 12 cups yellow cornmeal
3 23 cups water
15 ounces refried beans (fat free or Veg.)
1 lb ground turkey
1 medium onion
1 green pepper
2 teaspoons olive oil
1 tablespoon sugar substitute (I like splenda)
1 teaspoon chili powder
2 teaspoons cumin
3 crushed garlic cloves
1 jalapeno pepper, diced
6 ounces tomato paste
10 ounces canned diced tomatoes

1
Preheat oven at 450 degrees.
2
Combine corn meal & water in saucepan.Cook until thickened, stirring frequently.
3
Spray 9x 13 pan with cooking spray & bake for 15 minutes.
4
Brown turkey, chopped onion, chopped pepper,Jalapeno pepper, garlic, & olive oil.
5
Add splenda,chilli powder, cumin, salt & pepper.
6
Add tomato paste and tomatoes and simmer for 10 minutes.
7
Spread refried beans on polenta crust, and top with meat mixture.
8
Top with low or fat free mexican or cheddar cheese and bake for 15 minutes.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 12 cups yellow cornmeal, 3 23 cups water, 15 ounces refried beans (fat free or Veg.), 1 lb ground turkey, and more.

Yes, Mexican Polenta Pie falls under the Baking & Desserts 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.

Mexican Polenta Pie

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