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Tamale Pie
* Exported from MasterCook Mac *
Tamale Pie
Recipe By : The New Laurel's Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Entrees
Amount Measure Ingredient -- Preparation Method
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FILLING
1 chopped onion
1 clove garlic
1 tbsp oil -- or less
2 tsps chili powder
1/2 tsp cumin
2 c cooked pinto or kidney beans
1 tsp salt -- *see notes
2 tbsps tomato paste
1/2 c whole ripe olives -- optional
1/2 c fresh, frozen or canned niblet corn -- optional
1/2 chopped green bell pepper
1/2 c chopped celery
CRUST
3 c boiling water
1 c cornmeal -- coarsely ground
OR
1 1/2 c regular cornmeal
1 tsp salt
1/2 tsp chili powder
1/4 c grated cheddar cheese -- for topping
Preheat oven to 350 degrees 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 cornmeal slowly into boiling water (if you use regular cornmeal
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 2/3 of the cornmeal mixture over the bottom
& sides; then pour the bean mixture into this cornmeal crust; drop &
spread the remaining third of the cornmeal on the top (don't worry if it
doesn't cover completely). Sprinkle the top with grated cheddar cheese
& cook for 1/2 an hour.
The recipe says it serves four -- *generously*.
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NOTES : 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
cookind first, stirring it only occasionally (in a regular pan it is
likely to burn if left to itself).
*adjust salt according to whether the beans used are pre-salted.
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