Go Back
black bean tamale pie

Polenta & Black Bean Tamale Pie

Print Recipe Pin Recipe

Servings

Ingredients

  • Olive Oil
  • One 18 oz roll of polenta
  • 3 – 4 tomatoes
  • 1 cup of corn
  • 1 cup salsa
  • 1 1/2 cups black soy beans
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/3 cup garlic breadcrumbs
  • 1/2 cup Daiya Mozzarella vegan cheese

Instructions

  • Line a 9″ round straight sided baking pan with silver foil.  Drizzle 1 teaspoon of olive oil on the foil and use a paper towel to grease the base and sides of the pan.  Pre-heat the oven to 350 degrees.  Slice your polenta in to 1/2 inch rounds and layer at the base of the pan, then flatten it – use your knuckles to create an even crust that will form the base of your pie.
  • Dice your tomato and put in a glass bowl with the corn, black beans and salsa.  Add two teaspoons of cumin and a teaspoon of paprika and combine the ingredients.  Once mixed, pour this mixture into your round pan, on top of the polenta crust.
  • Make sure the top of your pie is even and put it in the oven for thirty minutes.
  • After thirty minutes, remove from the oven and evenly sprinkle the garlic breadcrumbs over the top of the pie.  Not only does this give you a wonderful crusty top, but it absorbs any excess moisture from the top of the pie.  Now sprinkle 1/3 cup of Daiya Vegan Mozzarella Style Shreds over the top and return to the oven for another twenty minutes.
  • This dish is a wonderful weekday meatless meal, and another win for people on a dairy-free diet!  I am sure real cheese would be great too – if you eat dairy.  Now I’ve opened the gateway into mexican cooking, let’s see what comes next!