It’s me today. No guest bloggers. Last week, I went to Trader Joe’s and went straight to the “tasting station”, where they hand out samples for you to try. I almost always buy whatever they are demoing. It was this tamale pie. I am not a big fan of polenta (unless it’s crispy), but I have to say I really liked this dish. It’s something you could have in your pantry. It takes less then 5 minutes to throw it in a casserole dish. You could even make it vegetarian by using vegetarian chili instead of chicken or turkey. The original recipe calls for a jar of their Cowboy Caviar, but I actually used the corn salsa instead.
Serves 4 – 6
1 jar TJ’s Corn and Chile Tomato-Less Salsa
1 can TJ’s Chicken or Turkey Chili
1 can Black Beans
1/4 tsp TJ’s Cayenne Pepper
TJ’s Olive Oil Cooking Spray
1 package TJ’s Fully Cooked Polenta
1 bag TJ’s Shredded Mexican Cheese Blend
TJ’s Fresh Green Onions, TJ’s Fresh Cilantro, TJ’s Sour Cream, for garnish (optional)
Preheat oven to 350°F. In a large bowl, combine the corn salsa, chili, black beans, and cayenne pepper. Mix well and set aside. Grease an 8″ x 8″ casserole dish with olive oil spray. Set aside. Cut the polenta into 1/4-inch slices. Cover the bottom of the casserole dish with a layer of polenta rounds. Pour chili mixture over the polenta and top with half of the cheese. Top the chili & cheese with the remaining polenta slices. Sprinkle the remainder of the cheese over the top and place in oven to bake for 20-30 minutes or until cheese is golden and bubbly. Serve and garnish with chopped onions, cilantro and/or sour cream, if desired.