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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 237.9
  • Total Fat: 9.1 g
  • Cholesterol: 36.7 mg
  • Sodium: 320.1 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 16.8 g

View full nutritional breakdown of Mexican Polenta Pie calories by ingredient
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Mexican Polenta Pie

Submitted by: CHUNKY2CHIC

Introduction

I got this recipe from the Better Homes and Gardens website. I made a few adjustments, but it was pretty low cal to begin with. I make sure everything is as low in sodium as possible, but you can make adjustments as you need. I got this recipe from the Better Homes and Gardens website. I made a few adjustments, but it was pretty low cal to begin with. I make sure everything is as low in sodium as possible, but you can make adjustments as you need.
Number of Servings: 12

Ingredients

    1 medium Onion, chopped (1/2 cup)
    1 medium green sweet pepper, chopped
    3 cloves garlic minced
    2 tablespoons olive oil
    1 pound uncooked ground turkey
    3 tablespoons chili powder
    1 tablespoons ground cumin
    1/4 tablespoons cayenne pepper
    15oz can of black beans, rinsed and drained
    14.5oz can diced tomatoes, undrained
    1 cup bottled salsa
    2 16oz tubes refrigerated cooked polenta (Or 1 cup cornmeal, 4 cups of water, and a little salt to make your own)
    2 cups shredded lite cheese blend
    2/3 cup fresh tomato, chopped
    1/4 cup snipped fresh cilantro

Directions

If you are making your own polenta, bring water and salt to a boil, add polenta stirring constantly with a whisk. Turn down to low for 8 minutes, stirring constantly until thick. When done set aside.

Preheat oven to 375 degrees F. In a skillet cook onion, jalapenos, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered 15 minutes.

Meanwhile, grease a 3-quart rectangular baking dish with the remaining oil. (If using packaged polenta) Cut 1 tube of polenta inter 1/2 inch cubes and press evenly into prepared baking dish. If you made your own scoop half into the baking dish. Sprinkle 1 cup of cheese over polenta in dish, top with meat mixture. Scoop or slice remaining polenta in 1/2 inch thick slices, arrange over meat.. Sprinkle with remaining cheese and fresh tomato.

Bake uncovered for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHUNKY2CHIC.






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