Best Mexican Polenta Easy Recipes

MEXICAN POLENTA PIE

Steps:

• Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.
• Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
• Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

MEXICAN POLENTA - EASY

Steps:

• 1. Position pan 2 " from broiler pan after spraying the pan and placing the sliced polenta on it. Watch carefully and turn after one side has become browned - spraying the tops when you turn sides (approximately 5 minutes per side.
• 2. Heat oil in lartge skillet over medium high heat. Add onions and cook 4 minutes or until softened. Stir in lime juice, spice seasoning, garlic and lime zest. Cook 4 minutes or until onion is lightly browned. Add kidney beans and tomatoes; simmer 5 minutes or until heated through.
• 3. Place 3 polenta slices on each dinner plate. Ladle bean mixture over top, and sprinkle with queso fresco and cilantro. Serve with sour cream, Greek yogurt, or creme fresche.
• 4. open a bottle of Sangria!

BASIC POLENTA

Steps:

• Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

MEXICAN POLENTA CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
• Spread polenta in bottom of 13 x 9 pan.
• Spread refried beans over polenta.
• Spread meat mixture over beans.
• Top with shredded cheese.
• Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).

MEXICAN POLENTA PIE

Steps:

• preheat oven to 375°F.
• In a skillet cook onion, 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 meat.
• Add beans, undrained tomatoes and salsa.
• Bring to boiling; reduce heat.
• Simmer gently 15 minutes.
• Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
• Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
• Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
• Sprinkle 1 cup of cheese over polenta in dish.
• Top with meat mixture.
• Arrange sliced polenta 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.
• Makes 12 servings.

CREAMY TEX-MEX POLENTA

Steps:

• In pot, bring 4 cups salted water to boil; reduce heat to medium-low. Slowly stir in cornmeal.
• Stir until mixture is thick and creamy, about 5 minutes.
• Stir in butter, 1 cup cheese, scallion, chipotle and salt until cheese and butter are melted.
• Serve sprinkled with remaining 2 T cheese.