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Mexican Tamale Pie

Libby with Lemony Thyme
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8 -10


For the pie filling...

  • 1 Tbl. olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 3 small zucchini diced
  • 1 4.5- ounce can diced mild chiles
  • 1 7- ounce can chipotle peppers in adobo sauce use as little as one pepper for mild or entire can for hot
  • 1 14.5- ounce can diced fire roasted tomatoes with juice
  • 1 16- ounce can pinto beans rinsed and drained
  • 1 16- ounce can black beans rinsed and drained
  • 1 cup frozen corn kernels
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 cup fresh cilantro rough chopped
  • salt to taste

For the polenta topping...

  • 3 cups water
  • 1 tsp. salt
  • 1 cup yellow grits
  • 1 Tbl. butter


For the filling...

  • Heat olive oil in a Dutch oven or large stock pot, sauté onion for 4-5 minutes, then add garlic and zucchini and sauté for an additional 4-5 minutes. They should still be crisp tender.
  • Add remaining filling ingredients, stir to combine. The juice from the diced tomatoes should be enough simmering liquid, if not add a little water. Cover and simmer for 10 minutes. Use a slotted spoon to transfer veggie mixture to a casserole dish.

For the polenta topping...

  • In a 3 quart saucepan bring water and salt to boil. Slowly whisk in grits and cook over low heat, stirring often until the cornmeal is tender, about 15 minutes. Stir in butter to finish. Spoon polenta over veggie mixture, then use a rubber spatula to spread almost to the edges.
  • Preheat oven to 350 degrees. Place casserole on a shallow baking sheet and bake for 30 minutes. Can finish under broiler for a golden top. Allow to rest 10 minutes before serving.