Mexican Polenta Pie
Transform your weeknight dinner routine with this vibrant and comforting Mexican Polenta Pie, a fusion of bold flavors and hearty textures that's sure to become a family favorite. This recipe combines a creamy, cheesy polenta crust—made with buttery cornmeal and sharp cheddar cheese—with a zesty taco-seasoned filling of ground beef (or turkey), black beans, tomatoes, and sweet corn. Topped with a gooey layer of Monterey Jack and cheddar cheeses, it’s baked to golden perfection and garnished with fresh cilantro and spicy jalapeños for an optional kick. Perfect for feeding a crowd, this dish is ready in just under an hour and brings all the best flavors of Mexican-inspired cuisine to your table. Serve it hot with a dollop of sour cream for a delicious, satisfying meal that's easy to prepare and impossible to resist!
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Recipe Information
Ingredients
- 1 cup polenta (cornmeal)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1.5 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1.5 cups shredded Monterey Jack cheese
- 0.25 cup sliced jalapeños (optional, for topping)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch round or square baking dish and set it aside.
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, reducing the heat to low.
Cook the polenta while whisking continuously for 3-5 minutes, or until thickened and smooth. Stir in the butter and 1 cup of shredded cheddar cheese. Remove from heat.
Spread the cooked polenta evenly into the prepared baking dish to form a crust. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
Add the diced onion and minced garlic to the skillet. Cook for 3 minutes or until softened.
Stir in the taco seasoning, black beans, diced tomatoes, and corn kernels. Cook for an additional 5 minutes, allowing the flavors to combine.
Spoon the meat and bean mixture evenly over the polenta crust in the baking dish.
Sprinkle the shredded Monterey Jack cheese and remaining 0.5 cup of cheddar cheese over the top.
Bake in the preheated oven for 25 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and let the pie cool for 5 minutes. Top with sliced jalapeños and chopped cilantro, if desired.
Serve warm with a dollop of sour cream, if you like. Enjoy!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 497 mg | 38% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 784 mg | 17% | |
*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.
