El Paso Polenta Pie


An inexpensive all in 1 Mexican style deep main dish pie. Chopped cooked chicken or ham can be added to the filling part of this recipe if desired.

Serves 4

1 oz tube cooked plastic wrapped prepared polenta
2 tbsp grated parmesan cheese
2 tsp extra virgin olive oil
1⁄2 c chopped onion
1 c (15 oz.) black beans rinsed and drained
3 large eggs
1 c part skim ricotta cheese
1⁄2 c packaged shredded blended mexican cheese
1 can 4.5 ounce diced green chilies

Preheat oven to 375o F. Spray the sides and bottom of a 10-inch spring form pan with non-stick cooking spray.

Unwrap the polenta into a medium bowl then add the parmesan cheese and smash with fork until blended. Press mixture into the bottom of the pan and 2 inches up the sided to form a shell.

In a large skillet, heat oil over medium then sauté the onion and corn for 5 minutes.

Meanwhile, in a large bowl whisk together the eggs and ricotta cheese until blended. Stir in black beans, 1 cup shredded cheese, green chilies and the sautéed corn mixture. Spoon mixture on top of polenta then top with remaining shredded cheese. Place pan onto a baking sheet and bake in the center of the oven until golden and set about 45 minutes. Let pan cool on wire rack for 5 minutes then remove rim and cut into wedges.