Recipe: Tamale Pie

[Guest guest]

Hi all, I made this tonight and thought it was pretty good (though

not as good as the chickpeas!!!) It's from the New Laurel's Kitchen

cookbook. Next time I'll use even more spices, and maybe sliced

olives instead of whole ones, so their flavor will be a little more

even. You could use canned beans for this, but I cooked a batch in

my slow cooker today so I used those.

 

" Hah! " is my codeword for " Not nearly enough!!! Use more!!! "

Strictly my opinion, of course LOL. ~Val

 

TAMALE PIE

 

FILLING

1 onion, chopped

1 clove garlic (hah! I used 3!)

1 Tbsp oil

2 tsp chili powder (again, hah!)

1/2 tsp cumin

2 cups cooked pinto beans

1 tsp salt (less if beans were salted already, as in canned)

2 Tbsp tomato paste

1/2 cup whole ripe olives

1/2 cup fresh corn (or frozen)

1/2 green pepper, chopped

1/2 cup chopped celery (I left this out, can't stand celery!)

Part of a jalapeno, finely diced (do this to your own taste)

 

CRUST

3 cups boiling water

1 cup coarsely ground cornmeal (polenta) or 1-1/2 cups regular

cornmeal

1 tsp salt

1/2 tsp chili powder

1/4 cup grated cheddar cheese (hah!) (more if desired)

 

Saute onion, garlic, and peppers in oil. When soft, add chili powder

and cumin, and crush garlic. Continue to cook and stir until spices

are fragrant. Meantime, mash beans and mix them and the tomato paste

into the vegetable mixture, along with the remaining 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 and stir

until thick, adding the salt and chili powder once the mixture comes

to a boil.

 

Grease an 8 " x 8 " pan and spread 2/3 of the cornmeal mixture over

the bottom and sides; then pour the bean mixture into this cornmeal

crust and drop and spread the remaining third of the cornmeal on

top. Don't worry if it doesn't cover completely. Sprinkle the top

crust with grated cheddar cheese and cook in a 350 degree oven for

half an hour.

 

Serves 4 generously.