My Mother started making this Mayan Sweet Potato Polenta Bake (or casserole) once i was in senior high school. She cherished to experiment with flavors and test out recipes, often times for people at the chapel potluck. Over time, we started referring to them as Lynn’s (my mom) flavor testers because they simply couldn’t get enough of her food. Sometimes I’d have even her take them a few of my masterpieces, just so I could get views from someone other than her.
This recipe was always, always a crowd pleaser. There will need to have been something special about the mix of all of the ingredients in one pan. The sugary and spicy flavors melded jointly in perfect harmony to make a dish that you simply CANNOT cease eating.
So, you must be wondering why is up this recipe and just why it’s oh-so-addicting, best?
POLENTA! The polenta is the foot of the formula, and it’s combined with a little water to create a creamy base that turns golden brown on underneath as it cooks. Warm damn. I used Ancient Harvest Polenta , a new discover that I didn’t understand they made until some time ago. I can let you know that I’ll completely be using it more!
Gleam nice layer of creamy refried beans, onions, garlic, bell peppers and an instant homemade reddish chile sauce (or enchilada sauce). Plus Parmesan cheese! Doesn’t that audio absolutely superb? Plus it’s healthy, vegetarian, wholesome and naturally gluten free.
If you help to make anything from AK, make 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 THE BAKE:
2 tablespoons water
1 cup shredded colby jack cheese
For garnish: cilantro and avocado
Preheat oven to 350 levels F. Grease a 9 in . pan with nonstick spray and reserve.
Make the sauce: Add tomato sauce, drinking water, chili powder, cumin, oregano, salt and cayenne pepper to a medium saucepan and place over medium heating. Bring to a minimal boil then decrease temperature to low and simmer for a quarter-hour or until tomato sauce thickens up a bit.
Saute the onions and peppers: In a separate skillet, high temperature 1 teaspoon of olive oil over moderate high temperature. Once oil is certainly hot, add garlic clove, onion and reddish pepper. Saute for 5-7 mins or until onions are translucent and peppers are tender. Remove from high temperature and reserve.
To help make the bake: In a separate 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 pan and press into the bottom from the pan, creating a foundation for the bake. Next pass on half of the refried coffee beans, slices of the nice potato, onion/pepper mix, half of the sauce and 1/2 cup of cheese. After that spread the remaining refried beans on top, all of those other nice potatoes, the spouse of the sauce and staying 1/2 cup of cheese.
Cover skillet with foil and bake for 1 hour or until special potatoes are sensitive when poked having a fork. Acts 8.
This would be a potluck winner for sure.
From the Dept. of Serendipity: I used to utilize the lovely Mama AK and remember her making this for the office-and I needless to say 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 very dish your Mom made, which in turn made me think about Ambitious Kitchen and exactly how I needed to check it out, observe how it’s grown, etc..
If you beloved this article and you would like to receive far more information relating to Chocolate orange cake (http://www.urbancafe5815.com/2019/11/09/chocolate-orange-cake/) kindly take a look at our own web site.