Mexican Polenta Pie

1 review, 5 star(s). 100% would make again

Ready in 1 hour 20 minutes

Core Recipe; POINTS value = 6

Servings | 10

From community board

main meals | This recipe is Core; only count points if on the Flex Plan. Optional add-in: small can (about 8 oz) of sliced black olives added to the tomato mixture.


1 1/2 cup Yellow Corn Meal
3 2/3 cup Water
1 pound meatless soy crumbles
1 medium onion
1 large green pepper
4 teaspoons olive oil
2 packets packet McNeil Nutritionals SPLENDA (R) No Calorie
1 teaspoon Chili powder
2 teaspoons Ground cumin
2 cloves garlic
1/2 teaspoon table salt
1/8 teaspoon Black pepper
6 ounces Tomato Paste; canned
1 10-oz can tomatoes with green chilies
1 16-oz can yellow corn
6 ounces regular soy cheese
15 ounces fat-free canned refried beans

Original recipe makes 10



Combine yellow corn meal and cold water in medium saucepan. Cook until slightly thickened. Spread in a sprayed 9 X 13-inch baking pan, making a crust. Bake in pan for 10 min at 450. Set aside.

Mexican polenta pie, continued:

In a large skillet brown:

soy crumbles (or lean beef)

onion, chopped

green pepper, chopped

olive oil


2 Splenda packets, or 1 T sugar (count WPA)

chili powder (adjust amount to taste)

cumin (adjust amount to taste)

garlic, chopped

salt and pepper

Then Add:

tomato paste

Ro-Tel tomatoes with green chiles

whole kernel corn (with some juice)

Let simmer for 10 minutes. Meanwhile, spread refried beans over the corn meal; Fill with tomato mixture and top with shredded Soy cheese (or ff cheese).

Bake for 20-25 minutes at 350 degrees.

Alert editor   
Calories Per Serving: 262 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Oldhippiechic 8y ago

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