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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Mexican Polenta Pie |
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Serves: 6 Print this Recipe1/4 cup cornmeal 2 cups water 1/4 teaspoon salt 1 egg, slightly beaten 1 (15-ounce) can chili beans, drained 3/4 cup shredded Monterey Jack-Colby cheese with jalapeno peppers (3 ounces) 1/3 cup crushed corn or tortilla chips Heat oven to 375°. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips. Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting. 1 Serving: Calories 185 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 50mg; Sodium 470mg; Carbohydrate 25g (Dietary Fiber 3g); Protein 8g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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