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In this Tex-Mex casserole inspired by chicken tamales, a saucy chicken filling with a soft polenta or grits topping is baked in a casserole dish.




¾ cup fire-roasted diced tomatoes

2 ½ cups low-sodium chicken broth, divided

2 tablespoons chili powder

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon onion powder

¼ teaspoon salt

3 cups chopped cooked chicken

1 (15 ounce) can low-sodium black beans, rinsed

1 cup water

1 cup cornmeal or grits

2 scallions, sliced

¾ cup extra-sharp Cheddar cheese, divided

1 egg, lightly beaten



Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray. Place tomatoes, 1/2 cup broth, chili powder, cumin, oregano, onion powder and salt in a blender. Blend until smooth. Transfer to a medium bowl; stir in chicken and black beans. Pour the mixture into the prepared baking dish. Combine the remaining 2 cups broth and water in a large saucepan; bring to a boil. Pour in cornmeal (or grits) in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Remove from the heat. Reserve 1 tablespoon scallions. Combine the remaining scallions, 1/2 cup Cheddar and egg in a small bowl. Quickly stir the cheese mixture into the hot cornmeal mixture until combined.

Spread the cornmeal mixture over the chicken mixture in the baking dish. Sprinkle with the remaining 1/4 cup cheese. Bake until hot and bubbling, about 20 minutes. Sprinkle with the reserved 1 tablespoon scallions. Let stand for 10 minutes before serving.


Nutrition Value

380 Kcal,

9.7g fat,

4g saturated fat,

7.5g fiber,

34.9g protein,

37.7g carbs