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Mexican Polenta Pie Recipe: A Cheesy, Flavorful Cornmeal Casserole

Mexican Polenta Pie

A savory Mexican-inspired casserole with a creamy polenta crust, seasoned beans and vegetables, and a melted cheese topping. It is comforting, colorful, and easy to serve in generous wedges.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Polenta Crust
  • 1 cup Yellow cornmeal or coarse polenta
  • 4 cups Water or low-sodium vegetable broth
  • 1 teaspoon Salt
Vegetable Filling
  • 1 tablespoon Olive oil
  • 1 medium Medium onion, diced
  • 1 medium Medium bell pepper, diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1 15-ounce can Black beans or pinto beans, drained and rinsed
  • 1 14-15-ounce can Diced tomatoes, drained
  • 1 cup Frozen or canned corn
  • 1/2 cup Sliced black olives, optional
Topping
  • 1 cup Monterey Jack, Cheddar, or Mexican-blend cheese, shredded
  • 2 tablespoons Chopped cilantro, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C), then grease a 9-inch pie plate or comparable baking dish.
  2. Warm the olive oil in a skillet over medium heat. Add the diced onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Add the minced garlic, cumin, and chili powder. Cook for 30–60 seconds, just until fragrant.
  4. Stir in the drained beans, drained diced tomatoes, corn, and optional black olives. Heat until the filling is thoroughly combined, then remove it from the heat and let it cool slightly.
  5. Bring the water or vegetable broth to a boil in a saucepan. Slowly whisk in the cornmeal or polenta and salt to prevent lumps.
  6. Reduce the heat and cook, stirring frequently, until thick. Quick-cooking polenta usually takes about 5 minutes, while coarse traditional polenta may take 20–30 minutes.
  7. Spread about two-thirds of the cooked polenta over the bottom of the greased dish and slightly up the sides. Add the bean-and-vegetable filling, then spread the remaining polenta over the top.
  8. Sprinkle the cheese evenly over the pie. Bake for 20–25 minutes, until hot and bubbling and the cheese is melted, then rest for 5–10 minutes before slicing and garnishing with cilantro.

Notes

Vegetable broth gives the polenta more flavor than water. Drain the tomatoes well and allow the filling to cool slightly before assembling so the pie sets cleanly. Refrigerate leftovers in a covered container and reheat gently.