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Cheesy Polenta Pie en 0

This document provides a recipe for Cheesy Polenta Pie, which contains fiber and can help protect against disease. The recipe calls for ground beef, beans, tomatoes, corn, and various seasonings for the filling and a topping made from cornmeal, water, and cheddar cheese. The filling is cooked until heated through and the topping is cooked until set before serving, with leftovers to be refrigerated. The recipe source and additional resources on healthy recipes are also noted.

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23 views1 page

Cheesy Polenta Pie en 0

This document provides a recipe for Cheesy Polenta Pie, which contains fiber and can help protect against disease. The recipe calls for ground beef, beans, tomatoes, corn, and various seasonings for the filling and a topping made from cornmeal, water, and cheddar cheese. The filling is cooked until heated through and the topping is cooked until set before serving, with leftovers to be refrigerated. The recipe source and additional resources on healthy recipes are also noted.

Uploaded by

Lutfbhangar
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Healthy Recipes

____________________________________________________________________________________

CHEESY POLENTA PIE


(Pastel de Polenta con Queso) This recipe is a good source of fiber, which may help protect you against some diseases. Ingredients
Filling 1/2 pound lean (15%fat) ground beef 1/2 medium onion, chopped 1 can (15.5 ounces) kidney beans, drained 1 can (14.5 ounces) diced tomatoes, with liquid 1 can (15.5 ounces) whole-kernel corn, drained 1 tablespoon chili powder 1/2 teaspoon cumin powder 1 teaspoon garlic powder 1/2 teaspoon oregano 1/2 teaspoon pepper 1/2 teaspoon salt Topping 1 cup yellow cornmeal 1 teaspoon salt 1 teaspoon sugar 1 teaspoon chili powder 2 1/2 cups water 1 cup grated cheddar

Directions
1. Brown meat and onion in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat. 2. Add beans, tomatoes, corn, 3 teaspoons chili powder, cumin, garlic powder, oregano, salt and pepper.

3. Reduce heat to low (250 degrees in an electric skillet), cover and heat
thoroughly. 4. As filling heats, mix cornmeal, salt, sugar and 1 teaspoon chili powder with water in a small saucepan. 5. Cook over medium heat, stirring constantly until thickened, about 2 minutes. Add cheddar and mix well. 6. Spread cornmeal mixture over chili mixture. 7. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes. 8. Refrigerate leftovers within 2-3 hours.

Tip: Substitute 1-2 tablespoons taco seasoning mix for the last 6 ingredients in the filling. Bright Ideas:

Source: Oregon State University Extension Service. For more recipes and other resources on eating well for less, visit the OSU web site at http://www.healthyrecipes.oregonstate.edu.
This material was funded in part by the Supplemental Nutrition Assistance Program of USDA. SNAP puts healthy food within reach - call Oregon SafeNet at 1-800-723-3638. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. 2009 Oregon State University. OSU Extension Service cooperating. OSU Extension Service offers educational programs, activities, and materials without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, or disabled veteran or Vietnam-era veteran status. OSU Extension Service is an Equal Opportunity Employer.

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