Pies

Tracey's Basic Mexican Polenta Pie

Pie Baking Food Sweets Cooking
Sunnyfer / Pixabay

Ingredients & Directions


2 c Cooked polenta
1 cn (15-oz) fatfree refried
-beans
1/3 c Salsa
1/2 c Grated fatfree cheese
1/2 c Fatfree sour cream
2 Tomatoes; chopped
Shredded lettuce
2 -(up to)
3 Green onions; sliced

Date: Thu, 29 Feb 1996 17:57:48 -5600 (PST)

From: Tracey Sconyers tracey@cse.ucsc.edu
I just made my favorite polenta recipe last night- the basic idea is to put
all my favorite mexican toppings on a base of polenta, and serve it like a
pie. There are an infinite number of variations on this, but here is my
basic recipe:

Prepare polenta according to package directions. When cooked, pour into a
deep dish 9″ glass pie pan (or 8″x8″ square pan) and let set at least 20
minutes (I pop it in the fridge).

Once set, spread with refried beans, salsa, and grated cheese, and
microwave until hot (about 4-5 minutes). You could probably also warm this
in the oven.

Cut into slices, and top each slice with sour cream, tomatoes, lettuce, and
onions, and serve. If you have leftovers, store the lettuce and tomatoes
separately from the pie, since they don’t tend to reheat well 😉

Variations:

This is my basic recipe, and I almost never make it the same way twice.
Here are some variations that I’ve tried or want to try:

1. This is great cold, too– just skip the reheating step.

2. Its also very good without the cheese and sour cream, though I prefer to
jazz it up with more spices, or with green chili slices when I have it this
way.

3. I usually add extra ingredients to the polenta when I cook it. My
favorite additions have been: 1/4 c. dried tomato bits and 1/2 4 oz can
diced green chilies; spice it up with chili powder garlic, and cumin (turns
the polenta a rich red color); add 1-2 T. Butter Buds for a richer flavor.
I would also like to try adding frozen corn or hominy as well. Adding stuff
to the polenta has been ok, but not spectacular, so I’m still looking for
that magic recipe (Fantastic Foods has a boxed polenta with oil and cheese
that’s good, but about 20% fat, if I rememebr correctly).

4. I’ve had it with refried black beans (great with green chilis instead of
salsa, and lots of ff sour cream), and also with spiced TVP on top of the
beans (that time I used Lawry’s Burrito Seasonings, but I’m sure you could
so something healthier 😉 I’d also like to try a mock chicken version using
slices of seitan, green tomatillo sauce, and ff sour cream. I suppose it
would be good with steamed veggies drizzles with salsa, too.

FATFREE DIGEST V96 #62

From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,

Yields
4 Servings

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