Tamale Pie

Ingredients:

• 1 polenta roll 
• 1 lb of fake meat crumbles
• 1 cup Mexican shredded cheese blend 
• 1/2 cup corn
• 1/2 cup salsa 
• 1/2 tsp salt 
• 1 tsp chili powder 
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 cup water

Preparations:

1. Grease a 10-inch cast iron skillet. Set aside. Preheat oven to 350.
2. Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices.
3. In a different skillet over medium heat, combine the crumbles, corn, spices, and water and heat until it's thoroughly hot. 
4. Stir in salsa. 
5. Pour mixture on top of polenta. Top with cheese.
6. Cover with tin foil and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered. 

Cheesy Polenta

Ingredients

• 1 teaspoon olive oil
• 1 green bell pepper, chopped
• 2 cloves minced garlic
• 3 green onions, chopped
• 1 (14 ounce) jar marinara sauce
• 1/2 cup shredded fontina cheese
• 3/4 cup shredded provolone or mozzarella cheese
• 16 oz instant polenta, prepared
• 1/2 cup grated Parmesan cheese

Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
2. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
3. Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Spread 1/3 of polenta in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
4. Bake until cheese is bubbly and golden brown, about 25 minutes
5. Can eat purely the polenta or use it as a dip or spread.

Cook Time: 45 minutes
Serves: 8