"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Polenta Tamale Pie Recipe

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This recipe for Polenta Tamale Pie, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Matthews
Added: Friday, September 14, 2007


1 lb. ground beef
1½ T. chili powder
1 T. ground cumin
1 16 oz. bottle spicy salsa
1 15-16 oz. can refried beans
1 can corn kernels
1 can chicken broth
½ c. fresh cilantro
2 1 lb. rolls prepared polenta, sliced into 1/3 inch thick rounds
3 c. shredded sharp cheddar cheese

Sauté beef in large pot over medium high heat until no longer pink, breaking up meat with back of fork, about 3 min. Add chili powder and cumin; stir one minute. Add salsa, beans, broth, and corn. Simmer until mixture thickens, about 10 min. Mix ¼ c. cilantro; season with salt and pepper.

Oil 13x9 inch glass baking dish. Place half of the polenta in dish. Top with sauce and 1½ c. cheese, then remaining polenta, cheese, and cilantro. (Can be made one day ahead. Cover with foil; chill.)

Bake in 350o oven, uncovered until heated through and sauce bubbles, about 35 minutes; or bake refrigerated pie, covered for 20 minutes, then uncover and bake until heated through, about 35 minutes more.




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