Enchilada Polenta Pie
Transform dinner into a fiesta with this irresistible Enchilada Polenta Pie—a fusion of comforting polenta and zesty enchilada flavors! This hearty casserole starts with a creamy polenta base, topped with a colorful medley of seasoned black beans, sweet corn, and red bell peppers, all smothered in rich enchilada sauce. Finished with a generous layer of gooey, melted Mexican blend cheese and a sprinkle of fresh cilantro, it’s a dish that’s equal parts vibrant and satisfying. With just 15 minutes of prep time and simple pantry staples, this recipe is perfect for busy weeknights or when you’re craving a vegetarian dinner that doesn’t skimp on bold flavor. Bake it up and watch your family dive into layers of cheesy, saucy goodness!
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Recipe Information
Ingredients
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1.5 cups enchilada sauce
- 1.5 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or similar-sized casserole dish.
In a medium saucepan, bring 4 cups of water to a boil and stir in 1 teaspoon of salt. Slowly whisk in the polenta and reduce the heat to low. Stir constantly until thick and creamy, about 5 minutes.
Once the polenta thickens, remove it from the heat and pour it into the prepared dish, spreading it evenly to form the base. Set aside to cool slightly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the red bell pepper and cook for another 3-4 minutes, then stir in the minced garlic, cumin, and chili powder. Cook for 1 minute, until fragrant.
Mix in the black beans, frozen corn, and 1/2 cup of the enchilada sauce. Cook for 2-3 minutes, until warmed through.
Spread the bean and vegetable mixture evenly over the polenta base in the dish.
Pour the remaining 1 cup of enchilada sauce over the top, spreading it evenly with a spoon.
Sprinkle the shredded Mexican blend cheese over the sauce.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5-10 minutes. Sprinkle with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 32.5 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1640 mg | 126% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
