![closeup of baked polenta topped with red chile meat sauce, cheese, shredded lettuce and tomato](https://cdn.statically.io/img/www.allrecipes.com/thmb/sSsBZGoYtE2OR96gmMqjjmgfVDs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7508449_Mexican-Polenta-Pizza_sanzoe_4x3-c764b0a6abc24ef8bb11372d2e70e0f8.jpg)
Ingredients
-
1 cup cornmeal
-
3 cups skim milk
-
1/2 teaspoon kosher salt
-
1 tablespoon olive oil
-
5 ounces lean ground beef
-
1 1/2 cup red chile sauce (such as Herdez® Red Guajillo Chile Mexican Cooking Sauce)
-
1 cup Mexican shredded cheese blend, plus more for sprinkling on top
-
1 cup shredded lettuce, or to taste
-
1 tomato, diced, or to taste
-
2 tablespoons sliced pitted black olives, or to taste
-
2 tablespoons sour cream, or to taste
Directions
-
Stir cornmeal, milk, and salt together in a medium saucepan, and cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens enough to pull away from the sides of the pan, about 15 minutes. Remove from heat and stir in the olive oil. Spread on a greased cookie sheet. Cool in the refrigerator for 1 hour.
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Bake polenta crust in the preheated oven for 10 to 15 minutes.
-
Meanwhile, heat a nonstick skillet over medium-high heat, and cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Pour in red chile sauce, and simmer until thickened, about 10 minutes.
-
Top polenta crust with meat sauce and cheese. Return to the oven; bake until cheese is melted, 10 to 12 minutes more.
-
Top with lettuce, tomato, black olives, and sour cream. Sprinkle with additional shredded cheese, if desired.
Nutrition Facts (per serving)
445 | Calories |
19g | Fat |
43g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 445 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 8g | 38% |
Cholesterol 64mg | 21% |
Sodium 556mg | 24% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 5g | 18% |
Total Sugars 16g | |
Protein 28g | 55% |
Vitamin C 32mg | 36% |
Calcium 452mg | 35% |
Iron 3mg | 19% |
Potassium 1078mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.