Tamale Pie

Use a fork or pastry blender to crumble the firm polenta.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 27%
  • Fat: 9.7g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1g
  • Protein: 18.8g
  • Carbohydrate: 40.6g
  • Fiber: 6.6g
  • Cholesterol: 46mg
  • Iron: 2.8mg
  • Sodium: 881mg
  • Calcium: 223mg


  • 1 1/2 (16-ounce) tubes of polenta, crumbled
  • Cooking spray
  • 2 (15-ounce) cans low-fat turkey chili
  • 1 cup (4 ounces) preshredded sharp cheddar cheese
  • 6 tablespoons bottled salsa
  • 6 tablespoons reduced-fat sour cream


  1. Preheat oven to 475°.
  2. Place crumbled polenta in an 11 x 7-inch baking dish coated with cooking spray. Top with chili and cheddar cheese. Bake at 475° for 13 minutes or until bubbly. Top each serving with 1 tablespoon salsa and 1 tablespoon reduced-fat sour cream.
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