September 2009--Tamale Pie

I nervously made this for the missionaries the other day and they loved it! (Or said they did, they are kind of obligated to be polite.) I love this recipe too. It's from this great cookbook called The New Laurel's Kitchen--it's a great book if you are looking for meatless recipes.

TAMALE PIE
The New Laurel’s Kitchen
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 while you prepare the filling.)

FILLING
1 onion, chopped
2 T tomato paste
1 clove garlic
1 T oil
½ cup fresh corn (I defrosted some frozen corn)
2 t chili powder
½ green pepper, chopped
½ t cumin
½ cup chopped celery
2 cups cooked pinto or kidney beans ( I used one can kidney beans)
1 t salt (less if beans were salted)

CRUST
3 cups boiling water
1 t salt
1 cup coarsely ground cornmeal or 1 1/2 cups regular cornmeal
½ t chili powder
1/4 cup grated cheddar cheese or more (I used more, mmmm)

Saute onion and garlic in oil. When nearly soft, add chili powder (and cumin, if desired) and crush garlic with a fork. Continue to cook and stir until spices are fragrant. Meantime, mash beans and mix them and 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 and stir until thick, adding the salt and chili powder once the mixture come to a boil.
Grease an 8"x8" pan and spread two thirds 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 the top. (Don’t worry if it doesn’t cover completely.) Sprinkle the top crust with grated cheddar cheese and cook in a 350F oven for half an hour. Serves 4 generously.