Enchilada Polenta Pie

Name: Enchilada Polenta Pie
Ingredients: 2 tablespoons olive oil; 1 yellow onion, minced; 1 1/4 cups polenta; 1 teaspoon salt; 1/2 teaspoon chili powder; 4 cups boiling water; 1 tablespoon chili powder; 2 1/2 cups salsa; 1 (15 1/2 ounce) can pinto beans, drained and rinsed; 1 1/2 cups corn; 1 (4 ounce) can diced green chilies, drained; 1/2 cup red onion, minced; 1/4 cup black olives, pitted and sliced

13 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 yellow onion, minced
1 1/4 cups polenta
1 teaspoon salt
1/2 teaspoon chili powder
4 cups boiling water
1 tablespoon chili powder
2 1/2 cups salsa
1 (15 1/2 ounce) can pinto beans, drained and rinsed
1 1/2 cups corn
1 (4 ounce) can diced green chilies, drained
1/2 cup red onion, minced
1/4 cup black olives, pitted and sliced

Directions

1

Heat oil in a small skillet and cook the onion until browned, about five minutes.
2

Transfer the onion to a lightly oiled slow cooker (at least 3.5 quarts). Add the cornmeal, salt, and 1/2 teaspoon of chili powder. Stir in boiling water. Cover and cook on Low for 6-8 hours, stirring often.
3

In a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. Set aside.
4

About half an hour before ready to serve, spread the bean mixture over the top of the polenta. Cover and continue to cook on Low until warmed through.
5

Serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.