Cheesy Polenta Pie
A hearty and comforting dish, this Cheesy Polenta Pie layers a rich, seasoned ground beef and bean filling with a creamy, cheesy cornmeal topping. Inspired by Southwestern flavors, it’s an easy one-pan meal that’s both satisfying and full of texture.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
1 Onion
1 15-oz can Kidney Beans
1 15-oz can Diced Tomatoes
1 15-oz can Corn
1 packet Taco Seasoning
1 cup Cornmeal
Fridge and Freezer
1 lb Ground Beef, thawed
1 cup Cheddar Cheese (optional)
Directions
Wash hands with soap and water. Peel and chop the onion. Open and drain the cans of beans and corn.
Brown ground beef and onion in a large skillet over medium-high heat (350 degrees F in an electric skillet). Add the kidney beans, canned tomatoes, corn, and taco seasoning and stir to combine. Reduce heat to low (250 degrees F in an electric skillet) and cover the pan.
Meanwhile, in a small saucepan, combine the cornmeal, southwest seasoning, and 2 ½ cups water. Cook over medium heat, stirring constantly until thickened, about 2 minutes. Remove from heat and stir in the cheddar cheese (optional). Spread the topping over the filling.
Cover and cook over low heat, with lid slightly open, until topping is set, about 10 minutes. Makes 4 servings. Refrigerate leftovers within 2 hours.
*Taco seasoning may contain gluten; check the ingredients. You can substitute 1 tsp chili powder, 1 tsp oregano, 1 tsp garlic powder, ½ tsp salt, and ½ tsp cumin.
*Omit cheese to make this recipe dairy-free.
<ul><li>See how to chop onions here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>