Tamale Pie
Tamale Pie is similar to the Polenta Bake, but with southwestern flavors instead of Italian flavors.
INGREDIENTS | SERVES 8
- 1 cup coarse-ground cornmeal
- 3 cups water
- 1 teaspoon salt
- 1 pound ground beef
- ½ cup chopped onion
- 1 8-ounce can tomato sauce
- 1 tablespoon chili powder
- 1 cup corn (frozen kernels)
- 1 cup shredded Cheddar cheese
Boil 3 cups water in a medium saucepan. Add 1 teaspoon salt to boiling water, followed by the coarse cornmeal. Over medium heat, cook, stirring, until mixture thickens.
Preheat oven to 400°F. Brown meat in a skillet; add onion and cook until translucent, about 5 minutes.
Add tomato sauce and chili powder and simmer for 10 minutes. Set aside.
Stir corn into cooked cornmeal. Layer half the cornmeal mixture on the bottom of an ungreased 9″ × 13″ casserole dish. Spoon meat filling on top of this layer. Spread remaining cornmeal on top of meat mixture.
Sprinkle cheese on top and bake for 20 minutes.
Quick Cassoulet
For this rustic French dish, put 2 cans of cannelini beans in a 9″ × 13″ casserole dish that has been rubbed with bacon fat or olive oil. Add 2 turkey legs, 1 sliced smoked sausage, ¼ cup diced onion, 1 tablespoon tomato paste, 1 clove garlic, and seasonings (thyme, salt, and pepper to taste). Sprinkle top with bread crumbs and bake for 40 minutes at 375°F.
