Polenta Tamale Bake
1 lb ground beef
1 tube prepared polenta
½ cup onion, diced small
½ cup green pepper, diced medium
1 cup prepared enchilada sauce
½ teaspoon hot sauce or to taste
3 cups cheddar cheese, shredded
1 green onion, sliced
chopped cilantro for garnish
- Heat oven to 350. Spray a 8 x 8 pan with cooking spray. Slice the polenta in half and then slice each half into 9 slices. Layer 9 slices in bottom of pan.
- Cook the beef, onion and pepper in a skillet until beef is no longer pink. Add the enchilada sauce and hot sauce and simmer until green pepper is soft, about 8 minutes. Remove pan from heat and let cool a few minutes.
- Spoon half the sauce over the polenta rounds. Sprinkle with about 1 ½ cups cheese. Lay the remaining 9 polenta rounds over the cheese, spoon remaining meat sauce over the top, and sprinkle with remaining cheese. Sprinkle the green onion on top and bake for 40 minutes until bubbly and browned. Serve garnished with fresh, chopped cilantro.