Mexican Polenta Pie

• 1 cup cornmeal
• 2 cups water
• 1/4 cup chicken broth
• 1/2 teaspoon salt
• 1 egg, slightly beaten
• 1 tablespoon half-and-half cream
• 1/2 cup salsa
• 1/2 small seeded finely chopped jalapeno pepper (optional)
• 1 (15 ounce) can beans (kidney, pinto, black, or chili)
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips

1. Heat oven to 375.
2. Mix cornmeal, water, chicken broth and salt in medium saucepan. Heat to boiling, stirring constantly, over medium-high heat.
3. Reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes). Remove from heat; let stand 5 minutes.
4. Stir in egg and half-n-half.
5. Spread cornmeal mixture into buttered 9" pie plate. (*I find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.) Bake uncovered 15 minutes.
6. Meanwhile, mix salsa, jalapenos (if using)and beans in medium bowl; mash a little with a potato masher to incorporate.
7. When cornmeal crust is done, spread bean mixture over evenly.
8. Sprinkle with cheese and tortilla chips.
9. Bake uncovered 20 minutes.
10. Let stand a few minutes before slicing.
11. Top individual servings with sour cream.

cornmeal, water, chicken broth, salt, egg, cream, salsa, jalapeno pepper, beans, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/mexican-polenta-pie-240464 (may not work)