tamale pie

Tamale Pie

I just want to say this is one of those recipes that I love to make, but forget I have until I dive deep in the recipe stack.  I love the ease of making the polenta. I love the way the chili and the salsa dance together, exploding in a Mexican bliss in my mouth!  Ayiiiiiiee!

To make this vegetarian,  omit the turkey and use meatless chili.

serves 6wpid-20150613_174258-1.jpg


for polenta

  • 6 cups of water
  • 2 tsp sea salt
  • 1 3/4 cups yellow cornmeal

for tamale mix

  • 2 cups low calorie prepared chili (I used Amy’s Organic)
  • 1 cup corn salsa (I used World Market Sweet Corn Salsa)
  • 1 cup shredded cheddar cheese
  • 1 lb ground turkey, browned


for the polenta

  1. Bring 6 cups of water to a boil in a large sauce pan.
  2. Add sea salt.
  3. Gradually whisk in the cornmeal.
  4. Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, whisking constantly (About 15 minutes).
  5. Turn out and spread evenly in a 9 x 13 baking dish.
  6. Refrigerate for 2 hours.

for the pie

  1. Preheat oven to 350°.
  2. Spray 8 x 11.5 baking dish with cooking spray.
  3. Brown the ground turkey into crumbles.  Drain thoroughly.
  4. Using 6 polenta squares that have been sliced lengthwise to make 12 pieces,  layer the bottom of the baking dish with polenta.
  5. Evenly spread prepared chili over polenta.
  6. Evenly spread the browned, crumbled turkey over the chili.
  7. Evenly spread the salsa over the turkey.
  8. Use the remaining polenta slices to layer on top of the salsa.
  9. Evenly spread the cheese on the top.
  10. Bake in oven for 30 minutes.
  11. Serve immediately.

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