Tamale pie, made with a cornmeal-mush crust, dates back to 1911. In this recipe, we use ready-made polenta packaged in a roll. The spicy beef filling takes advantage of the excellent bottled salsas and canned refried beans now crowding market shelves.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
Step 2
Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
Step 3
Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.
