With my leftover Polenta, I made a tamale pie. The sauce was a homemade Chipotle BBQ, with toppings of ground beef, onions, broccoli, fresh tomato and cheddar cheese.
That looks like an insane amount of cheese when actually it was only 4 ounces, not including the bleu cheese I threw on top to finish but it's all about the visual. I'm still riding the 'Hey, we didn't die from COVID happy train' so a little extra cheese is allowed.
I loved this for a few reasons. One, is it lasts for a couple of meals and you can freeze it. I enjoy Polenta a good deal and it's easy to make a double batch especially if you're going to do all that vigorous stirring. I love all
one pan dinners. Now that it's warmer, you could do this in a cast iron pan stovetop very easily. It only needs to heat and get crispy on the bottom. Many combinations could work, buffalo chicken, pepperoni mushroom, all vegetable and different sauces.
