Ole Ole!

It's getting colder and colder outside, and do you know what that means? It's casserole season! Okay, okay, I cook casseroles year round, but they really are more appropriate for fall and winter. I use my crockpot year round too, but that's another story.

This is one of those recipes I have had forever, and never made. So, I figured why not? We haven't had Mexican in a while, and this one sounded good. It's called Tamale Casserole, and even though it doesn't have real tamales in it, it does have polenta. Hey, cornmeal is used in both polenta and tamales, so it's sort of similar, no?

Pssst, this is a Weight Watchers recipe! Don't tell my husband! If you are wondering why I say that, please see my previous blog entry. He has this stigma in his mind that healthy equals flavorless. Now, I can assure you that with the chipotle en adobo, the cilantro and the scallions, this recipe is FAR from flavorless.

Please don't scold me. I forgot the cilantro at the grocery store, so I didn't use it. The recipe called for 2 tablespoons, so I know I was lacking some flavor, but trust me, it was still good!

When I went to the grocery store this week, I specifically had scallions on my list. That is exactly what I call them too: Scallions. I couldn't find them at the store, which seems odd to me, because they are pretty common. So, I asked where the scallions were. The person working in the produce department looked at me funny. "You mean green onions?". I guess I thought that scallions were called scallions and that it was a pretty common name. I guess not. Maybe it's an East Coast thing.

This is only the second time in my entire life that I have cooked with polenta, and it was really good! I will have to find other uses for it. If you have any healthy suggestions, send them my way! I had the chipotle chiles in the freezer from a recipe I made a while back, so all I did was thaw them out and pop one out of the container. Back in the freezer they will go for another dinner some time.

This makes tons, but the serving size says it serves 4. Good for me because I can still eat a lot without a lot of calories.

Enjoy!

Tamale Casserole

from: Weight Watchers

1 can (16 oz) fat-free refried beans

6 scallions, finely chopped

1/4 cup fat-free sour cream

2 tablespoons chopped fresh cilantro

1 chipotle chile en adobo, chopped (about 2 teaspoons)

1 can (14.5 oz) stewed tomatoes, broken up

1 tube (16 oz) fat-free polenta, cut into 12 rounds

3/4 cup shredded reduced-fat Monterey Jack cheese

3 tablespoons sliced, pitted ripe olives

1. Preheat oven to 375 degrees. Spray a 9x13 inch baking pan with nonstick spray.

2. Combine the beans, scallions, sour cream, cilantro, and chipotle in a medium bowl, set aside.

3. Spoon half of the stewed tomatoes into the bottom of the pan. Arrange the polenta rounds in one layer over the sauce. Spoon the mixture (bean mix) on top of each round. Top with remaining stewed tomatoes. Sprinkle with cheese and olives.

4. Bake, uncovered, until heated through and the cheese melts, about 25 minutes. Let stand 5 minutes before serving.