This is a modified version of the Instant Tamale Pie recipe found in Moosewood Restaurant New Classics, which I would highly recommend purchasing. I use a 9.5x13.5x2 inch glass baking dish. 20 minute prep, 30 minute cook.



  1. Remove polenta sheath. Slice 0.25 inch thick; this is slightly less than the width of my pinky.
  2. Lay polenta slices, slightly overlapping, in glass baking dish.
  3. Mix everything else up, except for the grated cheese, and spread mixture over polenta layer.
  4. Sprinkle cheese over top of first two layers.
  5. Cook at 350F for 30 minutes.
  6. Let sit for 5-10 minutes to cool.

184 words. Post tags: tamale, fast, and eats.

Post content is written by Jason Zerbe and licensed CC BY-NC 3.0.