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.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the cornmeal mixture before baking. If you don't have Monterey Jack cheese, feel free to substitute with pepper jack or cheddar for a different flavor profile. To spice things up, add diced jalapeños or a sprinkle of chili powder to the chili beans. This recipe can also be made gluten-free by ensuring your chips are certified gluten-free.
Serving Suggestions
Serve the Mexican Polenta Pie with a side of fresh salad or guacamole for a complete meal. It pairs beautifully with Easy Salsa Dip for an extra kick. You can also top each slice with sour cream or your favorite salsa for added flavor. This dish is perfect for gatherings or a cozy family dinner, showcasing delicious Mexican recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat in an oven at 350°F (175°C) for about 10-15 minutes to restore the crust's crispiness. Enjoy it as a quick meal or snack!
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Polenta Pie contains roughly 633 calories, with 18g protein, 175g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (353% of the Daily Value), protein (36% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1884mg per serving (82% of the Daily Value).
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).
Frequently Asked Questions
Can I use different types of beans in this recipe?
Absolutely! While chili beans add a nice flavor, you can substitute them with black beans, pinto beans, or even refried beans. Just make sure to drain and rinse canned beans, if using, to reduce sodium content and enhance flavor.
Can I make this dish ahead of time?
Yes, you can prepare the polenta crust and the chili bean layer in advance. Assemble the pie and refrigerate it, then bake when ready to serve. Just add an extra few minutes to the baking time if it’s coming straight from the fridge.
Is this recipe suitable for vegetarian diets?
Yes, this Mexican Polenta Pie is entirely vegetarian, making it a great choice for those following vegetarian recipes. Just ensure that the cheese used is rennet-free if you are looking for a strict vegetarian option.
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).