Mmmmm.
My Mom started making this Mayan Sweet Potato Polenta Bake (or casserole) when I was in senior high school. She enjoyed to test out flavors and test out recipes, often times for people in the cathedral potluck. Over time, we started referring to them as Lynn’s (my mother) flavor testers simply because they simply couldn’t get enough of her food. Sometimes I’d have even her consider them a few of my masterpieces, just so I could get opinions from someone apart from her.
This recipe was always, always a crowd pleaser. There must have been something unique about the mix of all of the ingredients in a single pan. The lovely and spicy tastes melded jointly in perfect harmony to make a dish which you CANNOT stop eating.
So, you must be wondering why is up this recipe and just why it’s oh-so-addicting, best?
POLENTA! The polenta is the base of the formula, and it’s combined with a little drinking water to create a creamy bottom that turns golden brown on underneath as it cooks. Hot damn. I utilized Old Harvest Polenta , a new find that I didn’t understand they developed until a few months ago. I can tell you that I’ll certainly be using it more!
There’s also a nice layer of creamy refried coffee beans, onions, garlic, bell peppers and a quick homemade reddish chile sauce (or enchilada sauce). Plus Parmesan cheese! Doesn’t that audio absolutely fantastic? Plus it’s healthy, vegetarian, wholesome and normally gluten free.
If you help to make anything from AK, make sure to tag #ambitiouskitchen on Instagram – I really like seeing your creations and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Mom’s Mayan Nice Potato Polenta Bake
Prep time:
25 mins
Cook period:
1 hour
Total time:
Ingredients
1/4 cup water
1 teaspoon cumin
FOR THE BAKE:
2 tablespoons water
1 cup shredded colby jack cheese
For garnish: cilantro and avocado
Instructions
Preheat oven to 350 degrees F. Grease a 9 inch pan with nonstick spray and reserve.
Make the sauce: Add tomato sauce, drinking water, chili powder, cumin, oregano, sodium and cayenne pepper to a medium saucepan and place over medium heating. Bring to a minimal boil then decrease high temperature to low and simmer for quarter-hour or until tomato sauce thickens up a bit.
Saute the onions and peppers: In another skillet, heat 1 teaspoon of essential olive oil over medium high temperature. Once oil can be hot, add in garlic, onion and reddish colored pepper. Saute for 5-7 minutes or until onions are translucent and peppers are sensitive. Remove from high temperature and set aside.
To make the bake: In another medium bowl, add polenta and some tablespoons of drinking water. Use your hands to mash the polenta and break it up again. Transfer to prepared skillet and press into the bottom from the pan, creating a base for the bake. Next spread half of the refried beans, slices of the special potato, onion/pepper combination, half of the sauce and 1/2 glass of cheese. Then spread the rest of the refried beans at the top, the rest of the sweet potatoes, the other half from the sauce and remaining 1/2 cup of cheese.
Cover pan with foil and bake for one hour or until sweet potatoes are sensitive when poked having a fork. Serves 8.
This would be considered a potluck winner for sure.
Through the Dept. of Serendipity: I used to utilize the lovely Mama AK and remember her making this for the office-and I needless to say remember how yummy it was! So this morning at the store I was in a rush and bought the Kashi ‘Mayan Harvest Bake,’ which reminded me of the extremely dish your Mother made, which made me think about Ambitious Kitchen and how I had a need to take a look, see how it’s cultivated, etc..
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