Spicy Polenta PIe

4.3 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 188.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 539.0 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.7 g

View full nutritional breakdown of Spicy Polenta PIe calories by ingredient


A delecious Main Course meal A delecious Main Course meal
Number of Servings: 6


    1 cup polenta
    2 cans black beans (rinsed and drained)
    1 can Enchilada Sauce
    1 can Petitie Cut Tomatoes
    12 oz. bag of frozen corn


Make Polenta:
Bring 3 cups of water to boil and add 1/2 tsp salt and 1 cup polenta. Reduce heat and simme gently, stirring frequently to prevent sticking. Cook until mixture is very thick (about 30 minutes). Spoon mixture in a dish and let for at least 10 minutes. Cut in small pieces.

Mix the drained black beans, enchilada sauce, tomatoes, corn and small pieces of cooked polenta. Spray baking dish with nonstick cooking spray. Pour mixture in baking dish.

Bake uncovered for 30-35 minutes at 375 degrees.

Top with Cheese and sour cream if desired. (Calories not included)

Number of Servings: 6

Recipe submitted by SparkPeople user SCATCATB.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    i used green peppers, and also a bit of chopped onion. i left out the enchilada sauce. tasted really good! - 7/14/09

  • no profile photo

    This is a great meat free alternative. I agree that it is more of a casserole than a pie. I used 1/2 green pepper and 1/2 corn and added cheese on top at the end of baking. Will definitely make again! - 5/22/11

  • no profile photo

    Yumm! I used pre-made polenta and corn out of a can but it was fantastic. Definitely runny, though -- I would call it polenta casserole, definitely not polenta pie. Still, it was very tasty. Everyone in my family liked it. - 2/20/09

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    I used chopped bell peppers in this instead of corn, since it is corn based already. - 3/25/07