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This recipe was developed by my sister Joann, a former professional cook, now kitchen putterer. Our family has always been big fans of repurposing left-overs, 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. Using 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.
This recipe is really adaptable.
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!
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.
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