Beefy Mexican Polenta Pie

Beefy Mexican Polenta Pie

This is a dual recipe – it can be created in either the slow cooker OR the pressure cooker. I typically prefer the pressure cooker since its faster and I can brown off my beef riht in the same pot Im pres

Can I just say, right from the get-go, that this is just sooooo fabulous?  It’s kind of like tamale pie in a way, just a creamier version. AND, I never dreamed that using a chuck roast in this recipe would be the ticket to such a delicious beef experience. I know it adds more work to brown off the chuck roast pieces first, but it’s totally worth it – please take my word on this! I was really pleased at how tender the chuck turned out after just 25 minutes in the pressure cooker. 

State FFA Officers Visit Chef Allis Farm Fresh Kitchen

Jeff Hadachek, FFA State Secretary, and Taylor Green, FFA State President, joined us on WIBW 13 News This Morning to share about the benefits of FFA membership and the upcoming 87th State FFA Convention in Manhattan.

Beefy Mexican Polenta Pie 

1 ½ – 2 lbs. beef chuck roast, cut into bite-size pieces, seasoned nicely with kosher salt and freshly ground black pepper
1-2 Tbs. vegetable oil
1 lb. dry pinto beans, soaked overnight or for 6-8 hours (or if you’d rather use canned pinto beans, don’t add the beans to the pressure cooker along with the meat; add canned beans to the beef mixture just before you top it with the polenta)
12 oz. bottle beer
1 ½ cups water
14 oz. can diced tomatoes, with juice
2 cups Holmes-Made Medium Garden Salsa, or substitute any salsa of your liking
1 pkg. Rabbit Creek Gourmet Mexican Dip Mix (.65 oz) or substitute 1 packet of your favorite taco seasoning mix
8 fat cloves garlic, crushed
1 ½ cups polenta (I use yellow corn meal)
6 cups chicken broth
1 lb. frozen corn, thawed
1 cup Alma Creamery shredded sharp cheddar cheese
sour cream, salsa, and chopped cilantro, for garnish as desired

 
Slow Cooker Method

In a large skillet, over medium high heat, heat oil; when oil is hot, add beef pieces, a few at a time, taking care not to overcrowd the pan, and brown beef nicely on both sides; remove from pan and keep working in batches, adding oil as needed to brown each batch.

Place browned beef, beans, beer, water, tomatoes, seasoning, and garlic into slow cooker; cook on low for 6-8 hours, or until beef is very fork-tender.

Bring broth to a boil in a large saucepan or Dutch oven; add polenta (or corn meal) and cook over medium low heat, allowing polenta to bubble and cook, but constantly stirring so polenta doesn’t scorch on the bottom.  After about 20-25 minutes, polenta should thicken up.

Preheat broiler to high.  Place beef mixture into a 12” cast iron skillet  or greased 9 x 13 pan, filling skillet or pan about half way or two-thirds (you will likely have enough for two).  Spread prepared polenta over the beef mixture, then sprinkle with cheese, as desired.  Place under the broiler for a few minutes, watching carefully, just until cheese is melted and bubbly.

Let pie rest for a few minutes before serving. Serve garnished as desired with additional shredded cheese, salsa, sour cream and chopped cilantro.

Pressure Cooker Method

Heat oil in pressure cooker vessel; when oil is hot, add beef pieces, a few at a time, taking care not to overcrowd the pan, and brown beef nicely on both sides; remove from pan and keep working in batches, adding oil as needed to brown each batch.

Place browned beef, beans, beer, water, tomatoes, seasoning, and garlic into pressure cooker; set on high pressure for 25 minutes.  Use natural pressure release and proceed with recipe as above.

Now You’re Cookin’,
Chef Alli

 

**This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher in celebration of delicious Kansas Beef and National Beef Month, May 2015.  Special thanks to the ranchers and farmers of Kansas Farm Bureau for making this segment possible.

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6 thoughts on “Beefy Mexican Polenta Pie

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