Mexican Polenta Pie
- 3/4 c. cornmeal
- 2 c. water
- 1/4 tsp. salt
- 1 egg, slightly beaten
- 1 can (15 to 16 oz.) chili beans, drained
- 3/4 c. shredded Monterey Jack cheese with jalapeno peppers (3 oz.)
- 1/3 c. crushed corn or taco chips
- Heat oven to 375u0b0. Grease pie plate, 9 x 1 1/4 inches. Mix cornmeal, water and salt in medium 2 qt. 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; let stand 5 minutes, stir in egg. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture; sprinkle with cheese and corn chips. Bake uncovered 20 minutes or until center is set. Let stand 5 minutes before serving. This has 22 grams carbohydrates, and with a salad, makes a great meal.
cornmeal, water, salt, egg, chili beans, shredded monterey jack cheese, corn
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23606 (may not work)