My Mom started making this Mayan Sweet Potato Polenta Bake (or casserole) once i was in high school. She adored to test out flavors and test out recipes, often times for people in the church potluck. After a few years, we started referring to them as Lynn’s (my mom) flavor testers simply because they basically couldn’t get more than enough of her food. Sometimes I’d have even her consider 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 must have been something special about the combination of all the ingredients in a single pan. The sweet and spicy tastes melded together in perfect tranquility to make a dish which you CANNOT stop eating.
So, you need to be wondering what makes up this formula and just why it’s oh-so-addicting, right?
POLENTA! The polenta may be the base of the recipe, and it’s combined with a little water to make a creamy foundation that turns fantastic brown on underneath as it cooks. Sizzling damn. I utilized Ancient Harvest Polenta , a new discover that I didn’t know they made until a few months ago. I can tell you that I’ll absolutely be using it more!
Gleam nice layer of creamy refried coffee beans, onions, garlic clove, bell peppers and a quick homemade reddish colored chile sauce (or enchilada sauce). Plus Mozzarella cheese! Doesn’t that audio absolutely superb? Plus it’s nutritious, vegetarian, wholesome and naturally gluten free.
If you produce anything from AK, make sure to tag #ambitiouskitchen on Instagram – I really like seeing your masterpieces and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Mom’s Mayan Special 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 non-stick spray and set aside.
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 quarter-hour or until tomato sauce thickens up a little.
Saute the onions and peppers: In another skillet, temperature 1 teaspoon of essential olive oil over moderate high heat. Once oil is definitely hot, add garlic clove, onion and reddish colored pepper. Saute for 5-7 moments or until onions are translucent and peppers are tender. Remove from temperature and reserve.
To make the bake: In another medium bowl, add polenta and a few tablespoons of drinking water. Use your 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 base for the bake. Next pass on half of the refried beans, slices from the sweet potato, onion/pepper mix, half of the sauce and 1/2 cup of cheese. Then spread the remaining refried beans on top, all of those other special potatoes, the other half from the sauce and staying 1/2 cup of cheese.
Cover pan with foil and bake for one hour or until nice potatoes are sensitive when poked having a fork. Serves 8.
This would be considered a potluck winner for certain.
From your Dept. of Serendipity: I used to utilize the lovely Mama AK please remember her causeing this to be for the office-and I needless to say remember how yummy it had been! So this morning hours at the store 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 had a need to take a look, observe how it’s harvested, etc..
In the event you loved this informative article and you would want to receive more details relating to slow roast turkey leg assure visit our own web site.