My Mother started making this Mayan Nice Potato Polenta Bake (or casserole) when I was in senior high school. She cherished to test out flavors and test out recipes, often times for people on the church potluck. Over time, we started referring to them as Lynn's (my mother) flavor testers because they simply couldn't get plenty of of her food. Sometimes I'd even have her consider them some of my masterpieces, just so I could get opinions from someone apart from her.
This recipe was always, always a crowd pleaser. There must have been something special about the mix of all of the ingredients in one pan. The lovely and spicy flavors melded together in perfect harmony to make a dish which you CANNOT stop eating.
So, you must be wondering why is up this formula and why it's oh-so-addicting, right?
POLENTA! The polenta is the foot of the formula, and it's mixed with a little drinking water to create a creamy bottom that turns golden brown on the bottom as it cooks. Hot damn. I utilized Ancient Harvest Polenta , a new find that I didn't know they produced until some time ago. I can tell you that I'll unquestionably be using it more!
There's also a nice layer of creamy refried coffee beans, onions, garlic, bell peppers and a quick homemade reddish colored chile sauce (or enchilada sauce). Plus Mozzarella cheese! Doesn't that sound absolutely superb? Plus it's nutritious, vegetarian, wholesome and normally gluten free.
If you produce anything from AK, be sure to label #ambitiouskitchen on Instagram - I love seeing your masterpieces and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Mom's Mayan Nice Potato Polenta Bake
Prep period:
25 mins
Cook period:
1 hour
Total period:
Ingredients
1/4 cup water
1 teaspoon cumin
FOR THE BAKE:
2 tablespoons water
1 cup shredded colby jack cheese
For garnish: cilantro and avocado
Instructions
Preheat oven to 350 degrees F. Grease a 9 in . pan with nonstick spray and set aside.
Make the sauce: Add tomato sauce, drinking water, chili powder, cumin, oregano, sodium and cayenne pepper to some medium saucepan and place over medium heating. Bring to a low boil then reduce high temperature to low and simmer for 15 minutes or until tomato sauce thickens up a little.
Saute the onions and peppers: In another skillet, heat 1 teaspoon of essential olive oil over moderate high temperature. Once oil is hot, add in garlic clove, onion and crimson pepper. Saute for 5-7 mins or until onions are translucent and peppers are tender. Remove from temperature and set aside.
To help make the bake: In another medium bowl, add in polenta and a few tablespoons of water. Use the hands to mash the polenta and break it up once again. Transfer to prepared skillet and press in to the bottom of the pan, developing a base for the bake. Next pass on half of the refried beans, slices of the nice potato, onion/pepper mixture, half of the sauce and 1/2 glass of cheese. Then spread the rest of the refried beans on top, the rest of the nice potatoes, the spouse of the sauce and remaining 1/2 cup of cheese.
Cover skillet with foil and bake for 1 hour or until nice potatoes are sensitive when poked using a fork. Serves 8.
This would be a potluck winner for certain.
Through the Dept. of Serendipity: I utilized to utilize the wonderful Mama AK please remember her causeing this to be for the office-and I of course remember how yummy it was! So this morning at the shop I was in a rush and bought the Kashi _Mayan Harvest Bake,' which reminded me of the very dish your Mom made, which in turn made me consider Ambitious Kitchen and how I needed to check it out, observe how it's expanded, etc..
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