Tamale Pie

By blum099

Makes 9 1-cup servings

Simple chili beans topped with polenta make a delicious golden-crusted pie.


Per serving (1/12 of recipe)

■Calories: 120
■Fat: 1.5 g
■Saturated Fat: 0.2 g
■Calories from Fat: 10.8%
■Cholesterol: 0 mg
■Protein: 8.1 g
■Carbohydrates: 19.6 g
■Sugar: 3.7 g
■Fiber: 2.7 g
■Sodium: 588 mg
■Calcium: 52 mg
■Iron: 2.6 mg
■Vitamin C: 23.9 mg
■Beta Carotene: 367 mcg
■Vitamin E: 1 mg

Ingredients

• 5 1/2 cups water, divided
• 1 cup polenta
• 1 teaspoon salt
• 1 large yellow onion, chopped
• 3 large garlic cloves, minced
• 1 red or green bell pepper, seeded and diced
• 1 12-ounce package vegetarian ground beef substitute
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can vegetarian chili beans, undrained

Preparation

Step 1

Measure 5 cups of water into a large pot, then whisk in polenta and salt. Simmer over medium-low heat, stirring often, until very thick, about 25 minutes. Set aside.

Heat remaining 1/2 cup of water in a large skillet or pot and add onion, garlic, and bell pepper. Cook until soft, about 5 minutes, stirring occasionally.

Add vegetarian ground beef substitute, chili powder, and cumin. Cook over medium heat, stirring often, 3 minutes. Add a bit more water if needed to prevent sticking.

Stir in tomatoes and chili beans and their liquid. Cover and simmer 10 minutes.

Preheat oven to 350°F.

Transfer mixture to a 9"×13" baking dish. Spread cooked polenta evenly over top. Bake for 20 minutes