My Mom started making this Mayan Nice Potato Polenta Bake (or casserole) once i was in senior high school. She enjoyed to test out flavors and try recipes, quite often for people in the cathedral potluck. After a few years, we started discussing them as Lynn’s (my mom) taste testers simply because they simply couldn’t get more than enough of her meals. Sometimes I’d even have her consider them a few of my creations, just therefore 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 combination of all the ingredients in a single pan. The sugary and spicy tastes melded collectively in perfect harmony to create a dish that you simply CANNOT cease eating.
So, you must be wondering what makes up this formula and why it’s oh-so-addicting, right?
POLENTA! The polenta is the foot of the recipe, and it’s mixed with a little drinking water to make a creamy bottom that turns fantastic brown on the bottom since it cooks. Hot damn. I used Old Harvest Polenta , a new discover that I didn’t know they developed until a few months ago. I can tell you that I’ll totally be deploying it more!
Gleam nice layer of creamy refried beans, onions, garlic clove, bell peppers and a quick homemade reddish chile sauce (or enchilada sauce). Plus Mozzarella cheese! Doesn’t that audio absolutely amazing? Plus it’s healthy, vegetarian, wholesome and naturally gluten free.
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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 inches 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 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, heat 1 teaspoon of essential olive oil over medium high heat. Once oil is normally hot, add in garlic clove, onion and red pepper. Saute for 5-7 moments or until onions are translucent and peppers are sensitive. Remove from warmth and set aside.
To 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 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 nice potato, onion/pepper mixture, half of the sauce and 1/2 glass of cheese. Then spread the remaining refried beans on top, the rest of the sugary potatoes, the other half from the sauce and remaining 1/2 cup of cheese.
Cover skillet with foil and bake for 1 hour or until special potatoes are sensitive when poked with a fork. Serves 8.
This would be considered a potluck winner for certain.
Through the Dept. of Serendipity: I used to utilize the beautiful Mama AK please remember her making this for the office-and I needless to say remember how yummy it was! So this morning at the store I was pretty quickly and bought the Kashi ‘Mayan Harvest Bake,’ which reminded me of the very dish your Mom made, which made me consider Ambitious Kitchen and exactly how I needed to take a look, see how it’s grown, etc..
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