1poundground beefground turkey, or non-meat beefy crumbles
1 ½tablespoonschili powder
1tablespoonground cumin
One 16-oz. bottle tomato salsayour favorite at preferred heat level
One 15- to 16-oz. can refried beansvegetarian works fine
One 14 ½ oz. can low sodium chicken broth or vegetable broth
½cupchopped fresh cilantrooptional
Salt and ground black pepper to taste
Two 1-pound rolls prepared polentasliced into 1/3 inch thick rounds
3cupsshredded sharp cheddar cheese
Instructions
Preheat oven to 350 degrees F.
Heat oil in large heavy pot and sauté beef, turkey or crumbles medium-high heat until no longer pink, about 3 minutes.
Add chili powder and cumin; stir 1 minute.
Add salsa, beans and broth, stir.
Simmer uncovered and stir occasionally until mixture thickens, about 10 minutes.
Mix in ¼ cup cilantro (if using); taste mixture and season with salt and pepper if needed.
Oil a 13" x 9" deep baking dish.
Place half of sliced polenta in dish.
Top polenta layers with sauce and 1 ½ cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; refrigerate.)
Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 30 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.
Notes
Does NOT freeze well. When frozen, the liquid in the polenta tends to separate and become gummy.