I've developed and fine-tuned this version of Tamale Pie over the years. It is truly delicious and especially so when garnished with toppings including avocado, sour cream, cheddar cheese, fresh tomato, salsa; all sprinkled with lemon and sea salt. —bobbe
one large casserole serving 8-12
large sweet Vadalia onion
large cloves minced garlic
yellow organic cornmeal
28 oz. can San Marzano diced tomatoes
15 oz. can rinsed organic black beans
corn kernels sliced from 4 ears freshly-picked corn from organic farm
can Santa Barbara Olive Co. California large pitted ripe olives, 6 oz.
Penzey's Southwest Seasoning or chili powder of your choice
toppings for individual servings, see instructions
In This Recipe
Saute onion in olive oil for 3 minutes.
Add garlic, continue cooking for 1-2 minutes.
Add cornmeal, stir often and cook for 3-5 minutes.
Add canned tomatoes and black beans. Cook another 5-10 minutes, stir often.
In a separate bowl, mix together all the remaining ingredients.
Combine all the above place in a large baking dish. I use the same pan I use when making lasagna, but you can also use a dutch oven which takes a little longer to bake and has less of the delightful brown crust. Bake 45 minutes to 1 hour at 350 degrees depending on choice of pan.
Place a generous serving in individual serving bowls, top with grated cheddar, homemade salsa, fresh cilantro and fresh-cut tomatoes, cubed avocado sprinkled with lemon and sea salt, a generous spoonful of sour cream . . . this is up to the cook's creative vision but don't skip the avocado!