Chicken Tamale Pie

Creamy and delicious layerings of polenta, chicken, cheese and green chiles...a savory pie that will satisfy your need for a tamale fix!

3 cups half and half

1 cup My Brother’s Farm Stand  Salsa

1 1/2 tsp. sea salt

2/3 cup stone ground cornmeal, medium grind

1 1/2 cups chicken*, cooked & shredded

2 cups Monterey Jack or Chihuahua cheese shredded

2 or 3 Anaheim or New Mexican Green chiles, roasted, peeled, seeded & diced (can substitute 4 oz. can green chiles,drained)

1 cup frozen corn, thawed

In 2 qt. saucepan, combine half & half with My Brother’s Farm Stand Salsa, and salt. Using whisk, stir until mixture starts to boil.  Whisk in corn meal.  Continue whisking for another 2-3 min.  Reduce heat to very low. Cover.  Cook for additional 25-30 min. until cornmeal is tender, being sure to whisk every 5 min. scraping cornmeal mixture from sides of pan and bottom. Pour half of cornmeal mixture into a buttered 7-8”cast iron skillet.  Top with shredded chicken, chiles, corn, cheese, then remaining cornmeal  mixture.  Bake in 350* oven for 25-30 min. until edges start to bubble.  Serve with additional My Brother’s Farm Stand Salsa. Can be prepared day ahead and refrigerated until ready to bake.

*Chicken can be roasted, rotisserie, etc. whatever works for you. I like roasted best!