Prep Time:
15 mins
Cook Time:
30 mins
Refrigerate Time:
1 hr
Total Time:
1 hr 45 mins
Servings:
4
Ingredients
Directions
Stir cornmeal, milk, and salt together in a medium saucepan, and cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens enough to pull away from the sides of the pan, about 15 minutes. Remove from heat and stir in the olive oil. Spread on a greased cookie sheet. Cool in the refrigerator for 1 hour.
Preheat the oven to 400 degrees F (200 degrees C).
Bake polenta crust in the preheated oven for 10 to 15 minutes.
Meanwhile, heat a nonstick skillet over medium-high heat, and cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Pour in red chile sauce, and simmer until thickened, about 10 minutes.
Top polenta crust with meat sauce and cheese. Return to the oven; bake until cheese is melted, 10 to 12 minutes more.
Top with lettuce, tomato, black olives, and sour cream. Sprinkle with additional shredded cheese, if desired.
Nutrition Facts (per serving)
445
Calories
19g
Fat
43g
Carbs
28g
Protein
