Cheesy polenta pie

Recipe Information

Ingredients

• Filling

  • 1/2 pound lean ground beef (15% fat)

  • 1/2 medium onion, chopped

  • 1 can kidney beans, drained (15.5 ounces)

  • 1 can diced tomatoes with juice (14.5 ounces)

  • 1 can whole-kernel corn, drained

  • 1 tablespoon chili powder

  • 1/2 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon oregano

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

• Topping

  • 1 cup yellow cornmeal

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1 teaspoon chili powder

  • 2 1/2 cups water

  • 1 cup grated cheddar cheese

Directions

• Brown meat and onion in a large skillet over medium-high heat (350 degrees F in an electric skillet). Drain fat.

• Add beans, tomatoes, corn, one tablespoon chili powder, cumin, garlic powder, oregano, salt, and pepper. Reduce heat to low (250 degrees F in an electric skillet), cover, and heat thoroughly.

• As the mixture heats, mix cornmeal, salt, sugar, and one teaspoon chili powder with water in a small saucepan. Cook over medium heat, stirring constantly until thickened, about two minutes. Add cheddar and mix well.

• Spread cornmeal mixture over chili mixture. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.

• Serve immediately. Refrigerate leftovers within 2-3 hours.

Nutrition (per serving)

• Calories: 170 cal

• Total fat: 5g

• Saturated fat: 3g

• Trans fat: 0g

• Cholesterol: 20mg

• Sodium: 420mg

• Carbohydrate: 21g

• Fiber: 4g

• Sugar: 4g

• Protein: 10g