My Mother started making this Mayan Nice Potato Polenta Bake (or casserole) after i was in senior high school. She loved to test out flavors and test out recipes, often times for people at the cathedral potluck. After a few years, we started referring to them as Lynn’s (my mother) flavor testers because they basically couldn’t get more than enough of her food. Sometimes I’d even have her consider them some of my masterpieces, just therefore i could get views from someone apart from her.
This recipe was always, always a crowd pleaser. There must have been something special about the combination of all of the ingredients in a single pan. The sweet and spicy flavors melded jointly in perfect harmony to make a dish which you CANNOT cease eating.
So, you must be wondering what makes up this formula and just why it’s oh-so-addicting, right?
POLENTA! The polenta may be the foot of the recipe, and it’s combined with a little drinking water to make a creamy foundation that turns golden brown on underneath as it cooks. Sizzling damn. I utilized Old Harvest Polenta , a new discover that I didn’t know they produced until some time ago. I can let you know that I’ll completely be using it more!
Gleam nice layer of creamy refried coffee beans, onions, garlic clove, bell peppers and a quick homemade red chile sauce (or enchilada sauce). Plus Parmesan cheese! Doesn’t that sound absolutely superb? Plus it’s healthy, vegetarian, wholesome and naturally gluten free.
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Mom’s Mayan Sweet 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 degrees F. Grease a 9 inches pan with nonstick spray and reserve.
Make the sauce: Add tomato sauce, water, chili powder, cumin, oregano, sodium and cayenne pepper to some medium saucepan and place over medium heating. Bring to a low boil then reduce heat to low and simmer for a quarter-hour or until tomato sauce thickens up a little.
Saute the onions and peppers: In another skillet, warmth 1 teaspoon of olive oil over medium high temperature. Once oil is usually hot, add garlic, onion and reddish pepper. Saute for 5-7 moments or until onions are translucent and peppers are sensitive. Remove from high temperature and set aside.
To help make the bake: In another medium bowl, add in polenta and a few tablespoons of water. Use your hands to make pigs feet mash the polenta and break it up once again. Transfer to ready skillet and press in to the bottom from the pan, creating a base for the bake. Next pass on half of the refried 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 at the top, all of those other special potatoes, the spouse of the sauce and staying 1/2 glass of cheese.
Cover pan with foil and bake for 1 hour or until special potatoes are tender when poked using a fork. Acts 8.
This would be a potluck winner for sure.
From your Dept. of Serendipity: I used to work with the beautiful Mama AK and remember her making this for the office-and I needless to say remember how yummy it had been! So this morning at the store I was in a rush and bought the Kashi ‘Mayan Harvest Bake,’ which reminded me of the extremely dish your Mom made, which in turn made me think about Ambitious Kitchen and how I needed to take a look, observe how it’s cultivated, etc..