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)
green pepper, chopped
2 Splenda packets, or 1 T sugar (count WPA)
chili powder (adjust amount to taste)
cumin (adjust amount to taste)
salt and pepper
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (302g)|
|Recipe Makes: 10|
|Calories from Fat: 43 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 573.8mg||20 %|
|Potassium 616.9mg||16 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 40g|
|Protein 10.2g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 262
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