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Makes: 12 cups
Prep time: 30 minutes
Cooking time: 30 minutes
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Cheesy Polenta Pie
Photo of Cheesy Polenta Pie
Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour

Ingredients

FILLING
1⁄2 pound
lean ground beef (15% fat)
1⁄2
medium onion, chopped (about 1/2 cup)
1 can
(15.5 ounces) kidney beans, drained and rinsed
1 can
(14.5 ounces) diced tomatoes with juice
1 1⁄2 cups
corn (canned and drained, frozen, or fresh cooked)
1 Tablespoon
chili powder
1⁄2 teaspoon
cumin powder
1 teaspoon
garlic powder or 4 cloves of garlic
1⁄2 teaspoon
oregano
1⁄2 teaspoon
salt
1⁄2 teaspoon
pepper
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

  1. Brown meat and onion in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
  2. Add beans, tomatoes, corn, 1 tablespoon chili powder, cumin, garlic powder, oregano, salt, and pepper.
  3. Reduce heat to low (250 degrees in an electric skillet), cover, and heat thoroughly.
  4. As chili heats, mix cornmeal, salt, sugar, and 1 teaspoon chili powder with water in a small saucepan.
  5. Cook over medium heat, stirring constantly until thickened, about 2 minutes. Add cheddar and mix well.
  6. Spread cornmeal mixture over chili mixture.
  7. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Substitute 1-2 tablespoons taco seasoning mix for the last 6 ingredients in the filling.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • One large ear of corn makes about 1 cup of cut corn.
Serving Size: 
1 cup
Nutritional Label: 
  • sliced fruit
  • a glass of low-fat milk

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