Mexican Polenta Pie

POINTS® value | 6
Servings | 10

main meals | This recipe is Core; only count points if on the Flex Plan. Optional add-in: small can (about 8 oz) of sliced black olives added to the tomato mixture.


1 1/2 cup Yellow Corn Meal
3 2/3 cup water
1 pound meatless soy crumbles
1 medium onion(s)
1 large green pepper(s)
4 tsp olive oil
2 packets of Splenda or 1 Tbsp sugar (count WPA for sugar)
1 tsp chili powder
2 tsp ground cumin
2 clove garlic clove(s)
1/2 tsp table salt
1/8 tsp black pepper
6 oz canned tomato paste
10 oz canned tomatoes with green chilies
16 oz canned yellow corn
6 oz regular soy cheese
15 oz fat-free canned refried beans


Combine yellow corn meal and cold water in medium saucepan. Cook until slightly thickened. Spread in a sprayed 9 X 13-inch baking pan, making a “crust.” Bake in pan for 10 min at 450. Set aside.
In a large skillet brown:

soy crumbles (or lean beef)
onion, chopped
green pepper, chopped
olive oil

2 Splenda packets, or 1 Tbsp sugar (count WPA)
chili powder (adjust amount to taste)
cumin (adjust amount to taste)
garlic, chopped
salt and pepper

Then Add:
tomato paste
Ro-Tel tomatoes with green chiles
whole kernel corn (with some juice)

Let simmer for 10 minutes. Meanwhile, spread refried beans over the corn meal “crust.” Fill with tomato mixture and top with shredded Soy cheese (or ff cheese).

Bake for 20-25 minutes at 350 degrees.

Serve with guacamole, nf sour cream, and diced green onion.


No Responses Yet to “Mexican Polenta Pie”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: