Tamale Pie

This recipe was inspired from my Grandma Ann’s Tamale Pie.  Mom made this many times for supper when we were growing up.  The original recipe had ground beef; I substituted mushrooms and black beans.  The taste is the same and brings back those good childhood memories of this dish.


2 cups polenta
6 cups water
8 oz. sliced mushrooms
1 can black beans, drained
1 large red onion, diced
2/3 pkg. frozen corn
1 14.5 oz. can fire roasted tomatoes
2 10 oz. cans RO*TEL mild tomatoes and green chilies
3 T. chili powder
4 large cloves garlic, minced
2 t. salt
Paprika (garnish)


Preheat oven to 325 degrees.

Pour polenta into boiling water.  Cook according to package directions, stirring occasionally. 

In a large skillet, cook onion and mushrooms in about 1/3 cup of water.  Cook for approximately 4 minutes or so, the mushrooms should be reduced and the onion should be translucent.  Add the corn and 2 cloves of garlic, cook for another minute or so.  Next add the black beans, fire roasted tomatoes, RO*TEL tomatoes & green chilies.  Blend well and add remaining ingredients, 2 more cloves of garlic, salt and chili powder. 

Assemble the tamale pie by spooning in 2/3 of the polenta mixture in the bottom of a large round casserole.  Pour the veggie bean mixture on top of the polenta.  Then spoon the remaining polenta in the center of the dish.  Sprinkle with paprika. 

Bake the tamale pie for 40 minutes.  Serve on plates with a side salad and pineapple slices.