My Mom started causeing this to be Mayan Special Potato Polenta Bake (or casserole) while i was in senior high school. She adored to test out flavors and test out recipes, often times for people on the chapel potluck. After a few years, we started referring to them as Lynn’s (my mom) taste testers simply because they just couldn’t get more than enough of her meals. Sometimes I’d have even her consider them some of my creations, just therefore i could get opinions from someone apart from her.
This recipe was always, always a crowd pleaser. There will need to have been something particular about the mix of all of the ingredients within a pan. The sugary and spicy tastes melded jointly in perfect tranquility to create a dish that you simply CANNOT stop eating.
So, you need to be wondering why is up this recipe and why it’s oh-so-addicting, right?
POLENTA! The polenta may be the foot of the formula, and it’s combined with a little water to create a creamy bottom that turns golden brown on underneath as it cooks. Warm damn. I utilized Old Harvest Polenta , a fresh discover that I didn’t understand they developed until some time ago. I can tell you that I’ll totally be deploying it more!
There’s also a nice layer of creamy refried coffee beans, onions, garlic clove, bell peppers and an instant homemade reddish chile sauce (or enchilada sauce). Plus Parmesan cheese! Doesn’t that audio absolutely brilliant? Plus it’s healthy, vegetarian, wholesome and naturally gluten free.
If you make anything from AK, be sure to label #ambitiouskitchen on Instagram – I really like seeing your masterpieces and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Mom’s Mayan Lovely Potato Polenta Bake
1/4 cup water
1 teaspoon cumin
FOR pigs feet shelf life THE BAKE:
2 tablespoons water
1 cup shredded colby jack cheese
For garnish: cilantro and avocado
Preheat oven to 350 degrees F. Grease a 9 inch pan with non-stick spray and set aside.
Make the sauce: Add tomato sauce, water, chili powder, cumin, oregano, salt and cayenne pepper to some medium saucepan and place over medium heating. Bring to a low boil then reduce warmth to low and simmer for quarter-hour or until tomato sauce thickens up a little.
Saute the onions and peppers: In another skillet, high temperature 1 teaspoon of essential olive oil over moderate high heat. Once oil is normally hot, add in garlic clove, onion and red pepper. Saute for 5-7 minutes or until onions are translucent and peppers are tender. Remove from heat and set aside.
To help make the bake: In a separate medium bowl, add polenta and some tablespoons of water. Use the hands to mash the polenta and break it up again. Transfer to prepared pan and press in to the bottom of the pan, developing a base for the bake. Next pass on half of the refried coffee beans, slices of the sugary potato, onion/pepper mix, half of the sauce and 1/2 glass of cheese. After that spread the rest of the refried beans on top, all of those other special potatoes, the spouse from the sauce and remaining 1/2 cup of cheese.
Cover pan with foil and bake for 1 hour or until sweet potatoes are sensitive when poked having a fork. Serves 8.
This would be considered a potluck winner for certain.
In the Dept. of Serendipity: I utilized to work with the lovely Mama AK please remember her making this for the office-and I of course remember how yummy it was! So this morning hours at the shop I was in a rush and bought the Kashi ‘Mayan Harvest Bake,’ which reminded me of the extremely dish your Mother made, which made me consider Ambitious Kitchen and exactly how I needed to take a look, see how it’s produced, etc..