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    Home » Recipes » Easy Tamale Pie

    Easy Tamale Pie

    Published: Jan 30, 2014 · Modified: Jan 21, 2023 by Linda Baker · This post may contain affiliate links

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    Using instant polenta and your imagination turns Easy Tamale Pie into your Easy Tamale Pie in 30 minutes or less. You could, of course, use regular long-cooked polenta.

    The making of "Joann's" Easy Tamale Pie

    This recipe was developed by my sister Joann, a former professional cook, now kitchen putterer.

    Our family has always been big fans of repurposing leftovers, not ones to eat the exact same thing over and over. So while looking into her refrigerator one day, she saw she had some left-over slow-cooked pork roast, so she decided to make this Easy Tamale Pie.

    She used instant polenta to make the tamale-like crust, she then topped it with tamale-like filling ingredients, added some cheese, popped it into the oven and 20-minutes later had this easy, filling dinner.

    "This recipe is really adaptable"

    While Joann used shredded pork, I used left-over poached chicken breast. Any shredded meat will work, or if you are not into meat, omit it. She also used only black beans, but I think a mixture of black beans and corn would be delicious as well.

    For the salsa, you can use a jarred salsa, canned salsa, or even a refrigerated salsa/pico de Gallo.

    The cheese part of the program is also up to you. I used a mixture of cheddar and jack cheeses with a bit of cotija mixed in, because I love its saltiness, but you could use all of one, or all of another.

    I do not recommend using a non-fat cheese, because it just won't have the oozy melty goodness that you want for the topping.

    Want more flavor?

    • Add some sliced olives.
    •  Sliced jalapeños.
    • Sliced green onion.
    • Just like pizza, the topping is only limited by your imagination.

    So imagine away!

    Easy Tamale Pie on a fork

    Of course, feel free to make this with a regular longer cook polenta. The only difference would be the time from start to finish. I would recommend that you use my recipe for Oven Polenta, which is pretty much hands-free and delivers perfect lump-free results.

    Easy Tamale Pie on a plate

    Easy Tamale Pie

    LindySez
    Using instant polenta and your imagination turns Easy Tamale Pie into your Easy Tamale Pie in 30 minutes or less. You could, of course, use regular long-cooked polenta.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • ½ of a box of instant polenta or fine cornmeal prepared according to package directions
    • 1 cup or more left-over pork, chopped or pulled (or chicken, or any shredded meat)
    • 8 ounces salsa
    • 1 15 ½ ounce can black beans, drained
    • 1 cup grated cheddar jack or combination, cheese (or as desired)

    Instructions
     

    • Spread the cooked polenta into a pie plate covering the bottom and sides. Mix together the pork, beans and salsa and spread over the polenta. Cover with grated cheese. Bake at 350 degrees F for about 20 - 30 minutes, or until hot and the cheese is lightly browned and bubbly. Allow to sit for 5 minutes before serving.

    Notes

    You can make with a long cook polenta. If so only the time will change, the methods will remain the same. You can find a recipe for Oven-Baked Polenta which is mostly hands-free here.
    Keyword casserole, instant polenta, polenta in the oven, tamale casserole
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Rosemary

      April 22, 2016 at 5:26 pm

      I made your easy tamale pie last night and it was absolutely delicious. I will make this recipe many times in the future. Also,
      I didn't use the instant polenta (where have you found it) but rather made up my regular polenta recipe.

      Reply
      • LindySez

        April 23, 2016 at 9:17 am

        I used instant for a quick dinner, but regular long-cooked polenta is always better IMHO. Glad you enjoyed the recipe. Cheers!

        Reply
      • Kathie

        November 13, 2016 at 6:48 pm

        For Rosemary: I found ready-made polenta at Trader Joe's. I haven't used it in this recipe yet but it has worked out well in other instances. It comes in a tube/Italian salami shaped roll and whatever amount I've used I've just sliced off the roll.

        Reply
        • LindySez

          November 14, 2016 at 10:49 am

          Hi Kathie, I think that the tube of pre-made polenta would work if you cut it thinly and overlapped, or let it come to room temp and try to spread it. Good suggestion. If you try it, let me know how it turns out. Cheers!

          Reply
    2. Brian

      January 31, 2014 at 1:30 pm

      one of the best parts of this dish is the contrast in textures...the delicate crunch in the Polenta, the cheesy crisp crunch, the gooey cheese melt and the delicate black olive--great dish
      pair with beer or a solid merlot

      Reply
      • LindySez

        January 31, 2014 at 5:41 pm

        I'll go with the merlot!

        Reply
        • Mirjam

          January 31, 2022 at 6:24 pm

          5 stars
          Excellent! Goes great with a glass of Pinot Grigio!! Haha.
          Added Olives too and 3 kinds of cheeses, so good!
          My meat was chili I had made with beans and beef.
          Had leftover polenta to use, the bomb!!!
          Thanks for the idea!!

          Reply
          • LindySez

            January 31, 2022 at 7:07 pm

            It so does so right? And love your additions. Great to get an idea and run with it. Pinot Grigio Cheers ~ Lindy

            Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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