I adapted this recipe that was adapted by This American Bite. I used regular cheddar cheese (after recently using up all my vegan shredded cheese) and used black beans that were pressure cooked the day before.
The flavoring of this tamale pie depends on the type of salsa you use. Aim towards a deeply flavored salsa perhaps a smoky adobo or a roasted garlic flavor. Spicy is also good, good, good.
I’ve made recipes using these ingredients time and time again. The difference with this recipe is the packaging and delivery. The polenta at the bottom creates a nice base for the chunky filling.
By the way, this passes my “oh my goodness this is good as left-overs” test. The In-House Taste Tester somehow managed to leave me some which I know was a struggle.
Polenta and Black Bean Tamale Pie
adapted from This American Bite
- Olive Oil
- One 18 oz roll of polenta
- 3 – 4 plum tomatoes, diced
- 1 cup of corn
- 1 cup salsa
- 1 1/2 cups black beans
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/3 cup garlic breadcrumbs
- 1/2 cup Daiya Mozzarella vegan cheese (Megabeth note: I used shredded cheddar.)
- Megabeth note: if your salsa doesn’t pack enough of a punch, then add some cayenne, chili powder and some chipotle peppers in adobo sauce to the mixture.
Pre-heat over to 350 degrees.
Line a 9″ baking pan with foil including the sides. Drizzle a light coating of olive oil in bottom of the pan (or use cooking spray). Slice polenta into 1/2 inch slices. Layer on bottom of pan, then flatten (with your knuckles) to create an even crust.
Line a 9″ round straight sided baking pan with silver foil. (Megabeth note: I used a square glass pyrex baking dish.) Drizzle 1 teaspoon of olive oil on the foil and use a paper towel to grease the base and sides of the pan. Pre-heat the oven to 350 degrees. Slice your polenta in to 1/2 inch rounds and layer at the base of the pan, then flatten it – use your knuckles to create an even crust that will form the base of your pie.