Polenta Tamale Pie


Ingredients (use vegan versions):

  • 1 lb. ground soy meat (I used SmartGround taco/burrito seasoned)
  • 1 16 oz. jar salsa
  • 1 15 oz. can black beans, rinsed
  • 6 oz. (~half a can) vegetable broth
  • 1/2 cup cilantro, chopped
  • 1 1 lb. roll prepared polenta, sliced into 1/3″ thick rounds
  • 12 oz. soy cheese (I used Soya-Kaas Mexi-Kaas)
  • cayenne pepper, ground cumin and garlic salt, to taste
  • safflower oil, for sauteing


Defrost and saute soy meat in a bit of safflower oil for
around 5 minutes or until heated through over medium heat.
Add salsa, black beans, broth, cayenne, cumin, garlic salt
and half of the cilantro and simmer until mixture thickens.

Oil 9″x9″ glass baking dish. Place approximately 1/3 of
polenta in bottom of dish. Cover with 1/3 of soy meat
mixture and then 1/3 of soy cheese. Repeat layering twice
more (at least this is what I ended up with – a total of 3
layers), top with remaining cilantro and bake for 40 minutes
at 350F.

You may choose to broil for 30 seconds or so in
order to crispify top layer of soy cheese. Serve with a
light salad. Yum. Very tasty.

Serves: 6

Preparation time: 45 minutes – 1 hour


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