Mexican Polenta Pie

6 Servings
A good way to use up the crumbs at the bottom of a bag of tortilla or corn chips!
¼ cup cornmeal
2 cups water
¼ teaspoon salt
1 egg, slightly beaten
1 (15-16 oz.) can chili beans, drained
¾ cup shredded Pepper Jack cheese
⅓ cup crushed corn or tortilla chips
1. Heat oven to 375°. Grease pie plate (9- x 1¼-inches). Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.
2. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips. Bake uncovered about 20 minutes or until center is set let stand 5 minutes before cutting.

Nutrition facts Cal: 185, Pro: 8g, Carb: 25g, Fat, total: 7g, Chol: 50mg, Sat.fat: 3g, Fiber: 3g, Sodium: 470 mg

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