Sunday, November 4, 2012

Tamale Pie

1 tablespoon olive oil
1 medium onion, finely chopped
1 medium yellow, red, or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 16-oz. can unsweetend tomato sauce
1 16-oz. can pinto beans, rinsed and drained
1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt
Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.
Preheat oven to 350 degrees F. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

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