Tamale Pie

Although the title of my blog mentions mainly sweets, I still love to cook different recipes for meals & thought other people might like access to the recipes too. This is another recipe from the eatbetteramerica.com website.

Tamale Pie

2 cans (15 oz each) salt-free pinto beans, rinsed and drained
2 medium zucchini, cut into 3/4-inch chunks
1 can (14.5 oz) fire roasted diced tomatoes with mild green chilies
1 cup frozen organic sweet corn
1 cup frozen lima beans
1 cup medium salsa
2 teaspoons chili powder
1 tube (16 to 18 oz) refrigerated plain polenta, cut into 1/2-inch slices
1 cup shredded reduced-fat Cheddar or Monterey Jack cheese

Heat oven to 400°F. Spray shallow 2 1/2-quart baking dish with cooking spray.
In 5-quart saucepan or Dutch oven, stir together beans, zucchini, tomatoes, corn, lima beans, salsa and chili powder. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Spoon into baking dish. Arrange polenta on top, overlapping slices slightly if necessary. Bake 25 minutes or until bubbly at edges. Sprinkle with cheese; bake 3 minutes longer or until melted. Let stand 10 minutes before serving.

I didn't follow the directions exactly. Instead of the individual corn & lima beans I used a bag of frozen mixed vegetables with lima beans. I would recommend at least another cup of salsa if you like, otherwise it was a little dry. Also, I had a box of corn meal & the ingrediants for cornbread at home so I substitued that for the polenta. I added some cilantro & cumin to both the vegetables & cornbread for more flavor.

To view the original recipe, please click here.