Southwestern Polenta Pie
with enchilada sauce / mushrooms / zucchini / corn
Start this skillet of Southwestern flavor on the stovetop and finish it in the oven to get super tender vegetables and well-developed enchilada flavor.
Smarts: As you're slicing the polenta to top this meal, be sure to keep in mind the size of the pot you're using. You want all of the polenta slices to fit in a single layer, so adjust the thickness accordingly.
- Onions, medium - 1, diced
- Zucchini - 1 lb, cubed
- Mushrooms, any button - 8 oz, sliced
- Polenta, pre-cooked - 16 oz, sliced (look for this in a tube, typically near the dried pasta)
- Chives - 1 Tbsp, chopped
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp + 2 tsp
- Red enchilada sauce (ingredients listed separately) - ~1 1/2 cups
- Corn, frozen - 1 cup
- Cheese, shredded Monterey Jack - 3 oz
- Sour cream - for serving (sub plain or Greek yogurt)
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Tomato paste - 4 Tbsp
- Stock, any type - 1 1/2 cups
- Make enchilada sauce - Combine oil (portion for sauce), cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together. Season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
- Onions / Zucchini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mushrooms (if not pre-sliced) / Polenta - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Chives - Chop chives.
- Beans - Drain and rinse.
- Heat oven to 400F / 204C.
- Heat a large oven-safe skillet with first part of oil (for polenta pie) over medium heat. Add mushrooms and saute until golden brown, 4 to 5 minutes.
- Add onions and some salt and saute until onions are starting to soften, ~2 minutes.
- Add zucchini and cook for 2 minutes to start it cooking. Season with some salt.
- Turn off heat and pour enchilada sauce over vegetables, scraping any browned bits up from the bottom of the pan. Stir in corn and black beans.
- Add polenta slices on top in a single layer. Brush polenta slices with second part of oil (for polenta pie).
- Transfer the skillet to the oven and cook, uncovered, until zucchini is tender and polenta is golden brown, ~20 minutes. In the last few minutes of cooking, sprinkle cheese on top.
- Serve polenta pie in shallow bowls topped with chives and sour cream. Enjoy!
Used red enchilada sauce and pinto beans instead of black beans. I also increased the cumin and coriander (didn't measure so I'm not sure how much more I added). We all liked it!0 Helpful
This was even better than I thought it would be. It turned into more of a stew in the oven.0 Helpful
Wasn't really into the texture of this, and mine was pretty bland. I might take the advice next time to convert it to a burrito or add some hot sauce.0 Helpful
Came together quick and had a ton of veggies! We had to eat it as burritos because I could t find polenta but had tortillas to use up :)0 Helpful
I was skeptical about the tube polenta, but it turned out really well once baked. I used red enchilada sauce, and I’m glad I did based on some reviews that say this dish was too bland. My kids didn't go for it, but my husband and I really enjoyed it.0 Helpful
Tasty. Adults loved it, kids were not fans. Next time I will use instant polenta.0 Helpful