ENCHILADA POLENTA PIE

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Enchilada Polenta Pie image

Common flavors/ingredients from enchiladas, minus the tortillas. Borrowed heavily from "Fresh from the Vegetarian Slow Cooker."

Provided by Canela

Categories     Beans

Time 6h10m

Yield 5 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion, minced
1 1/4 cups polenta
1 teaspoon salt
1/2 teaspoon chili powder
4 cups boiling water
1 tablespoon chili powder
2 1/2 cups salsa
1 (15 1/2 ounce) can pinto beans, drained and rinsed
1 1/2 cups corn
1 (4 ounce) can diced green chilies, drained
1/2 cup red onion, minced
1/4 cup black olives, pitted and sliced

Steps:

  • Heat oil in a small skillet and cook the onion until browned, about five minutes.
  • Transfer the onion to a lightly oiled slow cooker (at least 3.5 quarts). Add the cornmeal, salt, and 1/2 teaspoon of chili powder. Stir in boiling water. Cover and cook on Low for 6-8 hours, stirring often.
  • In a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. Set aside.
  • About half an hour before ready to serve, spread the bean mixture over the top of the polenta. Cover and continue to cook on Low until warmed through.
  • Serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.

Nutrition Facts : Calories 404.6, Fat 9, SaturatedFat 1.3, Sodium 1611.5, Carbohydrate 73.1, Fiber 15.2, Sugar 8.5, Protein 14.8

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