By Beverly Hicks Burch
Saturday evening when I get home from work Tall & Handsome had dinner waiting for me. It was a new recipe we had found we had decided we’d like to try. He ran out during the day to pick up the few ingredients we didn’t already have on hand. One of the interesting components of the casserole is a polenta base to represent the tamale wrapping.
Inspired from a recipe from Taste of Home 2011 Annual Recipes
2 cups water*
¼ teaspoons sale
1/8 teaspoon cayenne pepper
½ cup cornmeal
1 ½ pounds lean ground beef (ground round or sirloin)
1 large onion, chopped
1 medium red bell pepper, seeded and chopped
2 cloves garlic, minces
1 16 oz. can kidney beans rinsed and drained
1 10 oz can enchilada sauce
1 4 oz. can chopped green chilies
1 2 ¼ oz. can sliced black olives, drained
2 teaspoons chili powder
2 teaspoons minced fresh cilantro
¾ cup Mexican mix grated cheese
1. In a small saucepan bring water, salt and cayenne pepper to boil. (*For a richer and more flavorful polenta I would suggest using low sodium chicken broth.) Reduce heat to a gentle boil and slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15 – 20 minutes or until polenta is thicken and pulls away cleanly from the sides of the pan.
2. In a large skillet brown ground beef with onion, bell pepper, and garlic over medium heat until meat is no longer pink.
3. Stir in the beans, enchilada sauce, green chilies, olives, chili powder and cilantro. Heat through. (**You might could add a can of drained Mexicorn at this point, too.)
4. Spread polenta into a greased 8 x 8 squared baking pan. Top with meat mixture. Cover and bake at 350° for 25 minutes.
5. Then add the cheese to the top and continue baking, uncovered for and additional 2 – 5 minutes.
Served with a dollop of sour cream. (We use Daisy Light sour cream.)
© 2011 Beverly Hicks Burch All Rights Reserved