Enchilada Polenta Pie

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 5
• 2 tablespoons olive oil
• 1 yellow onion, minced
• 1 1/4 cups polenta
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 4 cups boiling water
• 1 tablespoon chili powder
• 2 1/2 cups salsa
• 1 (15 1/2 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups corn
• 1 (4 ounce) can diced green chilies, drained
• 1/2 cup red onion, minced
• 1/4 cup black olives, pitted and sliced

Recipe

• 1 heat oil in a small skillet and cook the onion until browned, about five minutes.
• 2 transfer the onion to a lightly oiled slow cooker (at least 3.5 quarts). add the cornmeal, salt, and 1/2 teaspoon of chili powder. stir in boiling water. cover and cook on low for 6-8 hours, stirring often.
• 3 in a large bowl, combine the salsa, beans, corn, chiles, red onion, olives, and remaining 1 tablespoon chili powder. set aside.
• 4 about half an hour before ready to serve, spread the bean mixture over the top of the polenta. cover and continue to cook on low until warmed through.
• 5 serve garnished with cheddar cheese or monterey jack cheese, and crumbled tortilla chips.