Mexican Polenta Pie
A flavorful Mexican-inspired dish featuring creamy cornmeal crust topped with chili beans, melted Monterey Jack cheese, and crunchy corn chips, perfect for a comforting, crowd-pleasing meal.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie plate.
- In a medium saucepan, mix cornmeal, water, and salt. Bring to a boil, stirring constantly.
- Reduce heat to medium and cook about 6 minutes, stirring frequently, until mixture is very thick.
- Remove from heat and let stand for 5 minutes, then stir in the beaten egg.
- Spread the cornmeal mixture evenly in the prepared pie plate.
- Bake uncovered for 15 minutes.
- Spread the drained chili beans over the partially baked crust.
- Sprinkle with shredded Monterey Jack cheese and crushed corn or taco chips.
- Bake uncovered for another 20 minutes or until the center is set.
- Let stand for 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
288
kcal
14% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).