South of the Border Tamale Pie
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 2 c. diced ham cubes
* 8 oz. can tomato sauce
* 1/2 c. bottled chunky salsa
* 16 oz. tube prepared polenta with Mexican peppers or polenta with wild mushrooms
* 1 c. Monterey Jack and pepper cheese, shredded
* non-stick cooking spray
* 8 oz. can tomato sauce
* 1/2 c. bottled chunky salsa
* 16 oz. tube prepared polenta with Mexican peppers or polenta with wild mushrooms
* 1 c. Monterey Jack and pepper cheese, shredded
* non-stick cooking spray
What to do:
1. Combine tomato sauce and salsa in a medium saucepan. Stir in ham; heat through.
2. Heat oven to 350°F. Coat a 2-quart rectangular baking dish with nonstick cooking spray.
3. Cut tube of polenta into 8 slices. Arrange polenta slices in baking dish. Spoon salsa mixture over polenta. Bake, uncovered, for 25 min. or until heated through.
4. Sprinkle with shredded cheese. Bake for 5 min. more or until cheese is melted.
Serves 4.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Heat oven to 350°F. Coat a 2-quart rectangular baking dish with nonstick cooking spray.
3. Cut tube of polenta into 8 slices. Arrange polenta slices in baking dish. Spoon salsa mixture over polenta. Bake, uncovered, for 25 min. or until heated through.
4. Sprinkle with shredded cheese. Bake for 5 min. more or until cheese is melted.
Serves 4.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 326; Total Fat: 14g; Saturated Fat: 7g; Cholesterol: 69mg; Total Carbs: 25g; Fiber: 2g; Protein: 28g; Sodium: 1817mg;