Here’s a quick, easy, and flavor packed dish! You can have this tamale pie on the table in about 30 minutes. It’s prepared entirely on stove top…no baking like some tamale pies I’ve tried. The difference is the polenta! Serve with a salad or fresh fruit!
4 teaspoons canola oil, divided
1 small onion, chopped
2 garlic cloves, crushed
1 pound lean ground beef (90%)
2 teaspoons chili powder
1 teaspoon cumin
1 log (16 oz.) precooked polenta, cut into 1/4″ round slices
1 jar (16 oz.) salsa * you can determine the “heat” with your salsa choice
1 cup frozen corn
1/2 cup loosely packed cilantro, chopped
In a non-stick skillet heat 2 teaspoons oil over medium-high heat. Add onion and cook about 3 minutes; add garlic and cook about 30 seconds. Now add ground beef and brown, breaking it up with a spoon and cooking for about 5 minutes. Add chili powder and cumin; stir.
In another non-stick pan add the remaining 2 teaspoons of oil and heat over medium-high heat. Add polenta and cook until golden brown on both sides; about 10 minutes total. **Note: If the polenta is wet when you open the package, carefully pat it dry with a paper towel . This will help reduce spattering.
While polenta is cooking, add the salsa and frozen corn to the meat mixture and cook 3 – 5 minutes. Stir in cilantro.
To serve spoon meat mixture into a shallow dish or pie plate and top with polenta. Garnish with a little cilantro.
Makes 4 servings.