Tonight’s dinner is my adaptation from a recipe I found on Small Time Cooks. I call it Tamale Pie, because that’s what it reminds me of. It was delicious, and so easy to make. Next time I make it though, I’m going to pan fry the polenta first to get it a bit crisp, which I think will add nice texture to the dish.
- 1 TBSP olive oil
- 2 bunches scallions, white and green parts separated and thinly sliced
- 2 tsp. chili powder
- 1 tsp. cumin
- pinch of salt
- few grinds of pepper
- 2 15 oz. can pinto beans, drained and rinsed
- 2 15 oz. can black beans, drained and rinsed
- 1 14.5 oz. can diced tomatoes in juice
- 1/2 c. water
- Cooking spray
- 1 16 oz. tube prepared polenta, patted dry (I used about 3/4 of the tube)
- 1 c. fresh cilantro leaves, roughly chopped, plus more for garnish
- 2 tsp. chipotle Tobasco sauce
- 2 c. coarsely shredded Pepper Jack cheese
- Sour Cream
- Preheat oven to 400 degrees.
- In a large saucepan, heat oil over medium; then add the white part of the green onions, chili powder, cumin and season with salt and pepper. Cook until softened, about 2 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened and most of the liquid is gone, about 10 to 15 minutes.
- Spray your baking pan (I used a 9×16 pan, but you can use whatever size you want) with cooking spray. Slice the polenta into 1/4 thick rounds. You can either pan fry them in a nonstick skillet or just lay the slices on the bottom of your pan. Be sure the polenta slices are tightly arranged.
- Remove bean mixture from heat. Stir in green part of the green onion, cilantro, and Tabasco. Spoon bean mixture over polenta; top with cheese. Bake at 400 degrees, 15 to 20 minutes. Let stand 10 minutes before serving. If desired garnish with cilantro, and serve with salsa and sour cream.
- To freeze- Let unbaked pies cool completely; cover with aluminum foil. Freeze up to 3 months. Bake frozen with foil on at 400 degrees until warm in center, 60-70 minutes for ramekins, 70-80 minutes for pie plates. Remove foil; bake until cheese is golden brown, about 15 minutes.