Enchilada Polenta Pie

Transform dinner into a fiesta with this irresistible Enchilada Polenta Pie—a fusion of comforting polenta and zesty enchilada flavors! This hearty casserole starts with a creamy polenta base, topped with a colorful medley of seasoned black beans, sweet corn, and red bell peppers, all smothered in rich enchilada sauce. Finished with a generous layer of gooey, melted Mexican blend cheese and a sprinkle of fresh cilantro, it’s a dish that’s equal parts vibrant and satisfying. With just 15 minutes of prep time and simple pantry staples, this recipe is perfect for busy weeknights or when you’re craving a vegetarian dinner that doesn’t skimp on bold flavor. Bake it up and watch your family dive into layers of cheesy, saucy goodness!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup polenta
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1.5 cups enchilada sauce
• 1.5 cups shredded Mexican blend cheese
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or similar-sized casserole dish.

Step 2

In a medium saucepan, bring 4 cups of water to a boil and stir in 1 teaspoon of salt. Slowly whisk in the polenta and reduce the heat to low. Stir constantly until thick and creamy, about 5 minutes.

Step 3

Once the polenta thickens, remove it from the heat and pour it into the prepared dish, spreading it evenly to form the base. Set aside to cool slightly.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Step 5

Add the red bell pepper and cook for another 3-4 minutes, then stir in the minced garlic, cumin, and chili powder. Cook for 1 minute, until fragrant.

Step 6

Mix in the black beans, frozen corn, and 1/2 cup of the enchilada sauce. Cook for 2-3 minutes, until warmed through.

Step 7

Spread the bean and vegetable mixture evenly over the polenta base in the dish.

Step 8

Pour the remaining 1 cup of enchilada sauce over the top, spreading it evenly with a spoon.

Step 9

Sprinkle the shredded Mexican blend cheese over the sauce.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool for 5-10 minutes. Sprinkle with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	2756.8 grams (2756.8g)

Amount per serving	% Daily Value*
Calories	1850

Total Fat 96.00g	123%
Saturated Fat 41.80g	209%
Polyunsaturated Fat 3.70g
Cholesterol 178mg	59%
Sodium 6414mg	279%
Total Carbohydrate 179.90g	65%
Dietary Fiber 42.10g	150%
Total Sugars 32.50g
Protein 79.80g	160%

Vitamin D 0IU	1%
Calcium 1641mg	126%
Iron 17mg	93%
Potassium 2810mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 16.8%

Carbs: 37.8%