"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Spicy Polenta Tamale Pie, by Wendy (Luis) Thordsen, is from For The Love Of Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Wendy (Luis) Thordsen Added: Friday, July 21, 2006
24 oz. Pre Packaged Cooked Polenta (comes in a plastic roll) 1 (15 oz.) Can Black Beans, rinsed and drained 1 (10 oz.) Can Enchilada Sauce (mild, medium, or hot) 1 (11 oz.) Can Whole Kernel Corn, drained 1/4 teaspoon Black Pepper 1 Tablespoon Dried Parsley 1 Cup Low Fat Cheddar Cheese
Preheat oven to 375 degrees. Spray an 8X8 dish with nonstick cooking spray. Cut polenta into small cubes. Mix all ingredients together in a medium sized bowl and pour into prepared dish. Bake uncovered for 30-35 minutes.
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