Recipe By : The New Laurel's Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1 Onion -- chopped
1 cl Garlic
1 tb Oil -- or less
2 ts Chili powder
1/2 ts Cumin
2 c Cooked pinto or kidney beans
1 ts Salt -- * see notes
2 tb Tomato paste
1/2 c Whole ripe olives (optional)
1/2 c Niblet corn -- fresh, frozen,
- or canned (optional)
1/2 Green bell pepper -- chopped
1/2 c Celery -- chopped
Crust:
3 c Water -- boiling
1 c Corn meal -- coarsely ground -OR-
1 1/2 c Regular corn meal
1 ts Salt
1/2 ts Chili powder
1/4 c Cheddar cheese -- grated,
- for topping
* Adjust salt according to whether the beans used are pre-salted.
Tamale Pie is a satisfying main dish that can take a lot of
variation. If you have a double boiler, you can start the polenta
cooking first, stirring it only occasionally. In a regular pan it is
likely to burn if left to itself.
Preheat oven to 350°F.
Saute onion & garlic in oil. When nearly soft, add chili powder &
cumin and crush garlic with a fork. Continue to cook & stir until the
spices are fragrant. Meantime, mash beans & mix them & the tomato
paste into the onion, along with the other filling ingredients. When
hot, adjust seasonings and set aside.
Stir corn meal slowly into boiling water. If you use regular corn
meal instead of coarse it is likely to lump; stir it first into
1 cup *cold* water, then into 2 cups boiling water. Cook & stir until
thick, adding the salt & chili powder once the mixture comes to a
boil.
Grease an 8x8" pan & spread 2/3rd of the corn meal mixture over the
bottom & sides; then pour the bean mixture into this cornmeal crust;
drop & spread the remaining 3rd of the cornmeal on the top. Don't
worry if it doesn't cover completely. Sprinkle the top with grated
cheddar cheese & cook for 30 minutes.
