PORK PICADILLO TAMALE PIE

Pork Picadillo Tamale Pie image

Provided by Bree Hester

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 23

3 tablespoons olive oil
3/4 lb lean ground pork
1 chipotle chile in adobo sauce, chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
1 small onion, chopped
3 cloves garlic, chopped
1 tablespoon packed brown sugar
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
1/4 cup sliced green olives
1 tablespoon capers
Salt and pepper
1 cup water
3 cups Progresso™ chicken broth (from 32-oz carton)
1 cup instant (quick-cooking) polenta
2 tablespoons butter
1 tablespoon honey
Salt and pepper
1 1/2 cups shredded smoked Cheddar cheese (6 oz)

Steps:

In 12-inch skillet, heat oil over medium-high heat. Add pork; cook, breaking up clumps with spoon. Stir in chile, cumin, cinnamon, oregano, pepper flakes and allspice. Cook about 6 minutes or until pork is no longer pink. Add onion; cook and stir 5 minutes longer.
Add garlic; cook 1 minute. Stir in brown sugar, tomato paste, vinegar, olives and capers. Season well with salt and pepper. Add water; reduce heat so mixture simmers. Simmer 15 minutes (sauce will thicken).
Meanwhile, heat oven to 450°F. In 3-quart saucepan, heat chicken broth to boiling. With whisk, slowly stir in polenta. Cook about 3 minutes, stirring constantly, until polenta thickens. Stir in butter and honey. Season well with salt and pepper.
Pour pork mixture into ungreased 12x8-inch (2-quart) glass or ceramic baking dish. Spread polenta mixture over pork mixture. Sprinkle cheese over top.
Bake 2 to 3 minutes or until cheese melts and bubbles.

Nutrition Facts : ServingSize 1 Serving