May 19, 2009

Tamale Pie


I first saw this recipe in a Moosewood cookbook a few months ago, and made a mental note to come back to it...someday. Then, one of my favorite bloggers, Ezra Pound Cake, posted the recipe and I knew this was my sign. I must make this. So I did.

Tamale Pie sounds kind of complicated, but it couldn't be more simple. Layer polenta slices in a baking dish and top with beans, salsa, spices, cheese and cilantro. Bake and devour. Done and done! If you love Mexican flavors, you'll love this dinner. I made a few alterations from the original recipe and did a lot of the spices by taste, which worked out well. It's simple enough that you can adjust it for your own personal preferences.

Ingredients:
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 cup fresh or frozen corn kernels
1/2 cup salsa
1-2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
1-2 tsp chili powder (optional)
12 ounces prepared polenta, in a roll
3 tablespoons chopped fresh cilantro (optional)
1/2 cup grated sharp Cheddar cheese

Instructions
Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside.
Empty the pinto beans into a large bowl, and mash with a potato masher or fork. Add whole black beans, corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside.
Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese.
Cover and bake for 15 minutes, and then uncover and bake for15 minutes more, until the beans are bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.
Moosewood recommends serving this with chips, guacamole and a garden salad.


2 comments:

Madam Chow said...Best Blogger Tips[Reply to comment]Best Blogger Templates

I had bookmarked this recipe off Ezra Poundcake, so I'm glad to see that you made it and loved it. Now I'm going to have to stop procrastinating on this one.

Joelen said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Yum - way easier than making individual tamales and just as delicious I'm sure!