Peter's Cooking Diary #7

Well this cooking was actually done a week ago, but I didn't get around to posting pictures. This recipe was a re-do of the chicken enchilada tamale pie, but this time with the right topping of prepared instant polenta. There will be another post later in the week with what I cook this week.

Seasoned the chicken with salt and pepper before putting them in the pan.

Cooking the chicken in the pan.

Cooking the other side of the chicken.

After cooking the chicken added a little water to the pan to let it finish cooking through.

Prepped onion, garlic, and spices.

Cooked onions and garlic in bacon grease.

Canned corn, creamed corn, black beans and enchilada sauce in the slow cooker.

The secret ingredient for the recipe is minute tapioca, it adds a little sweetness, and helps to thicken the enchilada ingredients.

All of the ingredients mixed in to the crock pot, ready for the polenta topping.

Water and polenta before cooking in the microwave.

After it was cooked I added cheese and butter to the polenta.

The polenta gets so thick once all the cheese and butter is mixed in.

Enchilada ingredients topped with cheesy, buttery polenta.

The finished product, its not exactly pretty, but it was even better than the previous attempt. This will definitely be something I make again.