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.

Ingredients

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

Instructions

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

Add:
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.


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