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½ pound lean ground beef (15% fat)
½ 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 ½ cups corn (canned and drained, frozen, or fresh cooked)
1 Tablespoon chili powder
½ teaspoon cumin 
1 teaspoon garlic powder or 4 cloves of garlic, minced
½ teaspoon oregano
½ teaspoon each salt and pepper
1 cup yellow cornmeal
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
2 ½ cups water
1 cup grated cheddar cheese


  1. Wash hands with soap and water.
  2. Brown meat and onion in a large skillet over medium-high heat (350 degrees F in an electric skillet). Drain fat (see Notes).
  3. Add the rest of the filling ingredients.
  4. Reduce heat to low (250 degrees F in an electric skillet) and cover the pan.
  5. As the filling heats, mix cornmeal, salt, sugar and 1 teaspoon chili powder with water in a small saucepan.
  6. Cook over medium heat, stirring constantly until thickened, about 2 minutes. Stir in cheese.
  7. Spread topping over the filling.
  8. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
  9. Refrigerate leftovers within 2 hours.


  • 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.
  • Pour fat from cooked meat into a metal container. Let it cool, then dispose of it into a garbage can.
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12 Cups
Prep time:
30 minutes
Cooking time:
30 minutes
Cheesy Polenta Pie
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