"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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