23 January 2012

Vegetarian Tamale Pie

A happy tummy is really quite nice. We are so blessed.

You'd be surprised how easy it is to make this one dish meal. There are a couple steps and it takes some pre-planning, but the actual work involved is minimal. I started by soaking the pinto beans overnight. Then I rinsed and drained them, added more water {about two inches of water on top of the beans when they're in the pot} and salt and cooked them on medium-low for two or three hours {bring to a boil first, then simmer}.
Next I made the polenta -- really so simple. :) You just boil four cups of water and about a teaspoon of salt in a medium saucepan, add one cup of cornmeal while stirring {when the water boils}, and then turn the heat down and continue stirring until thick.
You can leave it at this, or you can add a blend of Mexican cheeses and a dollop of sour cream for love's sake.

Vegetarian Tamale Pie
borrowed gratefully from a favorite blog, A Couple Cooks
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen or canned corn, drained
1 15 ounce can diced tomatoes {I used fire-roasted diced tomatoes}, drained
1 1/2 cups salsa {you decide how hot you want it!}
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese {your favorite}
Sour cream, if you wish

Spread the polenta onto the bottom of your chosen baking dish {9x9 works well, or you can use fun individual sizes}. Preheat the oven to 350 degrees.

Mash your cooked pinto beans and add corn, tomatoes, salsa, spices, and cilantro. Mix it up good and then slather the beans mixture on top of the polenta. Sprinkle cheese and bake for 20 minutes! Serve warm with sour cream.