Easy Tamale Pie

I picked up this recipe at Whole Foods one day.  I tried it out and it to so delicious and it is something the kids love as well, which is such a bonus.  Not only do the kids like it, but it is super healthy.  It calls for no oil, very little salt and full of flavor.  I do however add some shredded cheese because there is no reason not to add cheese.  Everything is better with cheese.  Thank you Whole Foods!  This is delicious.  

Easy Tamale Pie

2 1/2 cups low-sodium vegetable or chicken broth

1 cup onion, diced

1 tsp chopped garlic

8 oz lean ground chicken (or shredded chicken)

1 cup crushed tomatoes 

1 1/2 cups fresh baby spinach, thinly shredded

1/2 tsp cumin

Pinch cayenne pepper

1 tsp chili powder

1 4oz can diced mild green chilies

1 15 oz can black beans no salt added, rinsed and drained

1 Tablespoon lime juice

1/4 tsp salt

1/2 cup instant polenta

1/2 cup cilantro, chopped

Instructions

Preheat oven to 350

Heat 1/2 cup of the vegetable (or chicken) broth in a nonstick saute pan over medium high heat.  Add the onion and garlic and steam saute for 3-4 minutes, until onions are translucent.  Add the chicken and cook for 6-8 minutes until cooked through.

Add the crushed tomatoes, spinach, cumin, cayenne, chili powder, diced green chilies, beans and lime juice.  Lower heat to medium low and simmer for 10 minutes.

In the meantime, bring the remaining 2 cups of vegetable broth with the salt to a boil, stir in polenta and cook for 3 minutes stirring constantly.  Remove from heat and stir in the cilantro.  

Spray a 8x8 baking pan with nonstick spray, place the bean mixture in the pan.  Spread the polenta evenly over the bean mixture.  Bake for 18-20 minutes.  

I usually put a layer of shredded cheese on top of the bean mixture and then add the polenta.