polenta tamale pie
1 pound mild Italian sausage
1.5 Tb chili powder
1 Tb ground cumin
1 16 oz jar of salsa
1 15oz can black beans
1/4 cup chicken broth
1/2 cup chopped fresh cilantro
1 small can corn or about 1 cup frozen
1 small can chopped or sliced olives
2 - 1 pound rolls of polenta, sliced into 1/3 inch thick rounds
3 cups shredded pepper jack cheese or Mexican mixed
salt & pepper to taste
Saute sausage in a large pot over medium heat, breaking up. Add chili powder & cumin, stir 1 minute. Add salsa, beans, corn, olives & broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro, season with salt & pepper.
Oil 9x13 glass baking dish Place 1/2 of polenta in dish. Top with sauce and 1/5 cups cheese, then remaining polenta, cheese and cilantro. This can be made 1 day ahead -- cover with foil and chill.
Heat oven to 350. Bake uncovered until sauce bubbles - about 35 minutes, or bake refrigerated pie covered for 20 minutes, then uncover and bake 35 minutes.
Serves about 8.
glory to Michelle H. for this amazing meal!
