Vegetarian Tamale Pie

from “Simply Satisfying” by Jeanne Lemlin

Serves 4-6

3 Tablespoons olive and/or canola oil
2 medium onions, diced
1 large green bell pepper, cut into 1/2″ dice
1 teaspoon chili powder
1/2 teaspoon ground cumin
16 oz can diced tomatoes, well drained (1 cup pulp)
16 oz can chili beans, drained
1 cup corn, fresh or frozen
1/2 teaspoon salt
ground pepper

2 1/2 cups cold water
1 1/2 cups cornmeal
1/2 teaspoon chili powder
1/2 teaspoon salt
1 cup (4 oz) grated Monterey Jack cheese
1 tablespoon butter, cut into bits

In a large skillet heat the oil over mediu mheat.  Add the onions and green pepper and cook until tender yet still crunchy, about 10 minutes.

Add the chili powder, cumin, tomatoes, and beans, and toss well.  Cook for 5 minutes, or until the mixture is heated through and begins to get dry.

Add the corn, salt, and pepper and cook 1 minutes more.  Remove from the heat.  May be prepared to this point and chilled up to 24 hours in advance.  Bring to room temperature before proceeding with the next step.

To make the crust: Butter a 9″ pie plate. Preheat the oven to 350 degrees F.  Place the water, cornmeal, chili powder and salt in a medium heavy-bottomed saucepan.  Bring to a boil over medium heat and whisk frequently with a wire whisk (I use a flat whisk) until smooth and thick.  As it begins to thicken whisk constantly.  When the mixture begins to tear away from the sides of the pan, it is ready, about 5 minutes.

Immediately spread 2/3 of the cornmeal on the bottom and sides of the pie plate.  Smooth over with a rubber spatula. Top with the bean mixture and smooth over the top.  Evenly spinkle on the cheese.  Top with the remaining cornmeal mixture by dropping on small spoonfulls, and use your fingers to spread it out.  Top with the butter.

Bake for 45-50 minutes, or until lightly golden.  Let sit 10 minutes before serving.

Ma:  yes
Sam: doesn’t like the crust
Anna: will eat the crust

Published in: on May 4, 2016 at 7:17 pm  Leave a Comment  

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