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
What You'll Need
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
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!