Mmmmm.

My Mom started making this Mayan Special Potato Polenta Bake (or casserole) when I was in senior high school. She enjoyed to experiment with flavors and try recipes, quite often for people on the church potluck. After a few years, we started referring to them as Lynn’s (my mother) flavor testers simply because they basically couldn’t get plenty of of her food. Sometimes I’d even have her consider them some of my creations, just so I could get views from someone apart from her.

This recipe was always, always a crowd pleaser. There will need to have been something particular about the combination of all of the ingredients in a single pan. The sugary and spicy flavors melded together in perfect harmony 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, best?

POLENTA! The polenta is the foot of the formula, and it’s combined with a little drinking water to create a creamy bottom that turns fantastic brown on underneath since it cooks. Warm damn. I utilized Old Harvest Polenta , a fresh discover that I didn’t understand they made until some time ago. I can tell you that I’ll certainly be deploying it more!

There’s also a nice layer of creamy refried beans, onions, garlic, bell peppers and an instant homemade crimson chile sauce (or enchilada sauce). Plus Parmesan cheese! Doesn’t that audio absolutely fantastic? Plus it’s nutritious, vegetarian, wholesome and normally gluten free.

If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram – I really like seeing your creations and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).

Here’s more info regarding stuffed zucchini boats with italian sausage look into our website. Mom’s Mayan Lovely Potato Polenta Bake

Prep time:

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 levels F. Grease a 9 in . pan with non-stick spray and reserve.

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 minimal boil then reduce high temperature to low and simmer for quarter-hour or until tomato sauce thickens up a little.

Saute the onions and peppers: In another skillet, heat 1 teaspoon of olive oil over medium high temperature. Once oil is usually hot, add garlic, onion and reddish pepper. Saute for 5-7 minutes or until onions are translucent and peppers are sensitive. Remove from warmth and set aside.

To help make the bake: In another medium bowl, add in polenta and some tablespoons of drinking water. Use your hands to mash the polenta and break it up once again. Transfer to prepared skillet and press into the bottom from the pan, creating a bottom for the bake. Next spread half of the refried coffee beans, slices of the lovely potato, onion/pepper mixture, half of the sauce and 1/2 cup of cheese. Then spread the remaining refried beans on top, the rest of the nice potatoes, the other half of the sauce and staying 1/2 glass of cheese.

Cover skillet with foil and bake for 1 hour or until sweet potatoes are tender when poked with a fork. Acts 8.

This would be a potluck winner for certain.

From the Dept. of Serendipity: I utilized to utilize the wonderful Mama AK and remember her causeing this to be for the office-and I needless to say remember how yummy it was! So this morning hours at the shop I was pretty quickly and bought the Kashi ‘Mayan Harvest Bake,’ which reminded me of the very dish your Mother made, which made me think about Ambitious Kitchen and exactly how I had a need to check it out, observe how it’s produced, etc..