My Mother started making this Mayan Nice Potato Polenta Bake (or casserole) after i was in high school. She adored to test out flavors and test out recipes, quite often for people in the church potluck. Over time, we started discussing them as Lynn’s (my mom) taste testers simply because they just couldn’t get more than enough of her food. Sometimes I’d have even her consider them some 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 unique about the mix of all of the ingredients in a single pan. The special and spicy flavors melded collectively in perfect tranquility to create a dish that you simply CANNOT stop eating.
So, you need to be wondering why is up this formula and just why it’s oh-so-addicting, best?
POLENTA! The polenta may be the base of the formula, and it’s combined with a little water to make a creamy foundation that turns fantastic brown on the bottom since it cooks. Hot damn. I used Old Harvest Polenta , a fresh find that I didn’t understand they made until some time ago. I can let you know that I’ll absolutely be using it more!
There’s also a nice layer of creamy refried beans, onions, garlic, bell peppers and an instant homemade crimson chile sauce (or enchilada sauce). Plus Parmesan cheese! Doesn’t that audio absolutely fantastic? Plus it’s healthy, 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! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Mom’s Mayan Lovely Potato Polenta Bake
Prep time:
25 mins
Cook time:
1 hour
Total period:
1/4 cup water
1 teaspoon cumin
2 tablespoons water
1 cup shredded colby jack cheese
For garnish: cilantro and avocado
Preheat oven to 350 degrees F. Grease a 9 inch pan with non-stick spray and set aside.
Make the sauce: Add tomato sauce, drinking water, chili powder, cumin, oregano, sodium and cayenne pepper to some medium saucepan and place over medium heat. Bring to a low boil then reduce heat to low and simmer for a quarter-hour or until tomato sauce thickens up a little.
Saute the onions and peppers: In another skillet, high temperature 1 teaspoon of essential olive oil over medium high heat. Once oil is normally hot, add garlic clove, onion and reddish colored pepper. Saute for 5-7 moments or until onions are translucent and peppers are sensitive. Remove from temperature and set aside.
To make the bake: In another medium bowl, add in polenta and a few tablespoons of water. Use your hands to mash the polenta and break it up once again. Transfer to ready skillet and press in to the bottom of the pan, creating a base for the bake. Next spread half of the refried coffee beans, slices of the nice potato, onion/pepper mix, half of the sauce and 1/2 cup of cheese. Then spread the rest of the refried beans at the top, all of those other lovely potatoes, the spouse from the sauce and staying 1/2 cup of cheese.
Cover skillet with foil and bake for 1 hour or until special potatoes are tender when poked with a fork. Acts 8.
This would be a potluck winner for sure.
From your Dept. of Serendipity: I utilized to work with the lovely Mama AK and 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 pretty quickly and bought the Kashi ‘Mayan Harvest Bake,’ which reminded me of the extremely dish your Mother made, which in turn made me think about Ambitious Kitchen and exactly how I had a need to check it out, see how it’s produced, etc..

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