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Tamale Pie — A Comfort Food Staple


6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1½ cups salsa
2 teaspoons cumin
¼ teaspoon cayenne
1 teaspoon dried oregano
½ teaspoon salt
½ cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve


Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. For a firm polenta as the base layer, prepare the polenta in advance and refrigerate for 1 hour or more prior to baking.
Preheat the oven to 350°F.
Chop the cilantro. Drain the can of diced tomatoes and 1½ cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.
In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, ¼ teaspoon cayenne, 1 teaspoon oregano, ½ teaspoon salt, and ¼ cup cilantro. Mix to combine.
Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.
Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

Source :  allrecipes.com