Polenta Tamale Pie
serves 4-6
Crust:
1 cup coarse organic polenta
3 cups water
2 T nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
1 tsp dry basil
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Topping:
1 red onion, chopped
1 med. zucchini, chopped
1 med. yellow squash, chopped
1 can diced tomatoes
2 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
2 T nutritional yeast
1 cup corn
1 can pitted black olives, whole
1 can pinto beans, drained and rinsed
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Cashew Sour Cream
toasted pumpkin seeds
Whisk the crust ingredients together in a sauce pan. Bring to a boil, then reduce heat to med-low and cook for 4-5 minutes, stirring constantly. Turn off the heat, cover the pan, and let it sit for 2 minutes. Spread the polenta into an oiled 8x11 (2.5 qt) casserole dish. Use a larger dish for a thinner crust.
Preheat the oven to 350º.
Saute the onion and squashes for 3-4 minutes in a little bit of water. Add the tomatoes and seasonings, then stir in the corn, olives, and beans. Cook for 2-3 minutes more.
Spread the topping over the crust and bake at 350º for 40-45 minutes. Let it sit for 5-10 minutes before cutting. Serve with Cashew Sour Cream and a sprinkle of toasted pumpkin seeds.
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