Why You’ll Love this Spicy Mexican Polenta Pie
Why do comfort food lovers everywhere need this spicy Mexican polenta pie in their lives? I’m convinced it’s the ultimate cozy weeknight dinner that doesn’t require fancy skills.
You get creamy polenta, seasoned turkey, melty cheese, and just enough heat to wake up your taste buds without sending you running for milk.
What Ingredients are in Spicy Mexican Polenta Pie?
Let me walk you through everything you’ll need to create this seriously satisfying Mexican polenta pie. Trust me, the ingredient list might look a bit long, but most of these are probably already hanging out in your pantry right now, just waiting for their moment to shine.
- 1 medium onion, chopped (1/2 cup)
- 1 medium green sweet pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 lb uncooked ground turkey
- 1/2-1 teaspoon chili powder
- 3 tablespoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes, undrained
- 1 cup bottled salsa
- 2 (16 ounce) packages refrigerated cooked polenta
- 2 cups shredded Monterey Jack cheese
- 2/3 cup chopped fresh tomato
- 1/4 cup snipped fresh cilantro
Now, a few things worth mentioning about these ingredients. You can absolutely swap ground turkey for ground beef or even ground chicken if that’s what you prefer, though turkey keeps things a bit lighter. The polenta tubes are your best friend here – they’re usually found in the refrigerated section near the pasta or in the health food aisle. And here’s a little secret: if you can’t find Monterey Jack cheese, a Mexican blend or even sharp cheddar will work beautifully. The key is getting good melting cheese that won’t turn into a rubbery mess when it hits the oven heat.
How to Make this Spicy Mexican Polenta Pie
Let me tell you, this recipe is basically foolproof, which is perfect for those of us who occasionally turn pasta water into a science experiment. Start by preheating your oven to 375°F, then grab a skillet and get cooking that 1 medium chopped onion, 1 medium chopped green sweet pepper, and 3 minced garlic cloves in 1 tablespoon of hot olive oil until they’re nice and tender.
Once your kitchen starts smelling like heaven, toss in that 1 lb of uncooked ground turkey along with 1/2 to 1 teaspoon chili powder, 3 tablespoons ground cumin, and 1/4 teaspoon cayenne pepper. Keep stirring and breaking up the meat until the turkey loses its pink color, because nobody wants chewy turkey chunks ruining their day.
Then comes the fun part – dump in the 15-ounce can of rinsed and drained black beans, that 14-ounce can of diced tomatoes with all their juicy goodness, and 1 cup of bottled salsa. Bring this beautiful mess to a boil, then dial it back and let it simmer gently for 15 minutes while you prep the polenta situation.
While your filling is doing its thing, grab a 3-quart rectangular baking dish and grease it with that remaining 1 tablespoon of olive oil. Here’s where things get a little architectural – take one of those 16-ounce packages of refrigerated cooked polenta and cut it into 1/2-inch cubes, then press them evenly into your greased dish like you’re building the world’s most delicious foundation.
Cut the second polenta tube in half lengthwise, then slice it into 1/2-inch thick pieces and set those aside for the grand finale. Sprinkle 1 cup of that shredded Monterey Jack cheese over your polenta base, pile on all that gorgeous meat mixture, then arrange those polenta slices on top like little golden soldiers. Crown it all with the remaining cheese and 2/3 cup of chopped fresh tomato, then slide it into the oven for 35 minutes until it’s bubbling like a happy volcano. The hardest part? Letting it rest for 15 to 20 minutes before diving in, but trust me, your tongue will thank you for not burning it on molten cheese. For those who prefer a hands-off approach to cooking, this recipe also works beautifully in a premium slow cooker for delicious home-cooked meals.
Spicy Mexican Polenta Pie Substitutions and Variations
One of my favorite things about this polenta pie is how forgiving it’s when you need to swap ingredients, whether you’re dealing with dietary restrictions, picky eaters, or just the reality of what’s actually lurking in your pantry. I’ll use ground beef instead of turkey, swap black beans for pinto beans, or replace Monterey Jack with sharp cheddar.
What to Serve with Spicy Mexican Polenta Pie
When you’re planning what to serve alongside this hearty polenta pie, think about balancing all those rich, spicy flavors with something fresh and cooling.
I love pairing it with a crisp green salad dressed in lime vinaigrette, or maybe some sliced avocado with a sprinkle of salt. Cool sour cream works wonders too.
Final Thoughts
Three things happen when you make this spicy Mexican polenta pie: your kitchen fills with the most incredible aroma, your family starts hovering around the oven like hungry vultures, and you realize you’ve just created something that’s going to become a regular in your dinner rotation.
I promise you’ll love this recipe.
