Ingredients for Mexican Polenta Pie
- 1 medium onion, chopped
- Green Sweet Pepper
- Garlic Cloves
- Olive Oil
- Ground Turkey
- 2 tablespoons chili powder
- Ground Cumin
- Cayenne Pepper
- Black Beans
- Diced Tomatoes
- 1 cup your favorite salsa
- 1 (24-ounce) package pre-cooked polenta (or 2 tubes)
- Monterey Jack Cheese
- 1/2 cup chopped fresh tomato, for garnish
- Fresh Cilantro
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How to Make Mexican Polenta Pie
- Preheat oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Add the ground turkey, chili powder, cumin, and cayenne pepper. Cook, breaking up the meat with a spoon, until the turkey is no longer pink (about 8-10 minutes).
- Stir in the kidney beans, undrained diced tomatoes, and salsa. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
- While the turkey mixture simmers, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon of olive oil.
- Cut the pre-cooked polenta into 1/2-inch cubes. Press half of the polenta cubes evenly into the prepared baking dish.
- Halve the remaining polenta lengthwise and cut into 1/2-inch thick slices. Set aside.
- Sprinkle 1 cup of the shredded cheese over the polenta in the dish.
- Top with the meat mixture.
- Arrange the sliced polenta over the meat.
- Sprinkle with the remaining 1 cup of cheese and the chopped fresh tomato.
- Bake, uncovered, for 35 minutes, or until bubbly and heated through.
- Sprinkle with fresh cilantro before serving.
- Let stand for 15-20 minutes before serving to allow the flavors to meld and the polenta to set slightly.
- Makes 12 servings.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
12g
Fat
25g
Carbs
23g