Cheesy Polenta Pie

Cheesy Polenta Pie

Prep time: 30 minutes
Cooking time: 30 minutes
Makes: 12 cups
Serving Size 1 cup

Ingredients

FILLING
1⁄2 pound lean ground beef (15% fat)
1⁄2 medium onion, chopped (about 1/2 cup)
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with juice
1 1⁄2 cups corn (canned and drained, frozen, or fresh cooked)
1 Tablespoon chili powder
1⁄2 teaspoon cumin powder
1 teaspoon garlic powder or 4 cloves of garlic
1⁄2 teaspoon oregano
1⁄2 teaspoon salt
1⁄2 teaspoon pepper

TOPPING
1 cup yellow cornmeal
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
2 1⁄2 cups water
1 cup grated cheddar cheese

Directions

  1. Brown meat and onion in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
  2. Add beans, tomatoes, corn, 1 tablespoon chili powder, cumin, garlic powder, oregano, salt, and pepper.
  3. Reduce heat to low (250 degrees in an electric skillet), cover, and heat thoroughly.
  4. As chili heats, mix cornmeal, salt, sugar, and 1 teaspoon chili powder with water in a small saucepan.
  5. Cook over medium heat, stirring constantly until thickened, about 2 minutes. Add cheddar and mix well.
  6. Spread cornmeal mixture over chili mixture.
  7. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Substitute 1-2 tablespoons taco seasoning mix for the last 6 Ingredients in the filling.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • One large ear of corn makes about 1 cup of cut corn.
Source: http://foodhero.org/recipes/cheesy-polenta...

Corn Pancakes

Corn Pancakes

Prep time: 15 minutes
Cooking time: 5 minutes
Yield: 6 servings
Serving Size 1 6" pancake

Ingredients

1⁄2 cup cornmeal
1⁄2 cup all-purpose flour
1 Tablespoon baking powder
1⁄2 teaspoon salt
2 large eggs
1⁄2 cup non-fat or 1% milk
2 cups cooked corn* (canned and drained, frozen, or fresh cooked)
cooking spray for skillet

Directions

  1. Mix corn meal, flour, baking powder and salt.
  2. Beat the eggs and milk together and add to the flour mixture.
  3. Add corn and mix well.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium heat (300 degrees in an electric skillet). Pour batter onto hot griddle to make individual pancakes.
  5. Cook until golden on the bottom. Turn and cook on other side.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Fresh corn works very well in this recipe. Cook 2 large ears of corn for 5 minutes in boiling water then cool in very cold water.  Cut kernels off the cob, cream style, (cut kernels with shallow cut then scrape the cob for the rest of the kernel). Add to batter.
  • Try serving with salsa or applesauce.
  • This recipe can also be made quickly with your favorite pancake mix. Make enough batter for six servings. Then, add 1 can drained corn or 2 cups cooked fresh corn cut off the cob.
Source: http://foodhero.org/recipes/corn-pancakes