Skillet Tamale Pie

By • April 1, 2016 0 Comments

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Author Notes: We all love beans in our family and we need simple weeknight meals, especially on a Thursday! I prepared this riff on tamale pie while simultaneously painting with my 2 year old. Autumn Hoverter

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Serves 6

  • safflower oil
  • 1/2 onion
  • 1 jalapeno, minced
  • 1 tablespoon chili powder
  • 2 clove garlic
  • 1 teaspoon dried oregano
  • 2 cups cooked pinto beans
  • 1 14.5 ounce can diced tomatoes
  • 1 cup frozen corn, thawed
  • 2 3/4 cups water
  • 3/4 cup polenta
  • 2 tablespoons butter or oil
  • Salt to taste
  1. Preheat your oven to 375 degrees F. In a 10-12 inch ovensafe skillet, sauté the onion and jalapeño in oil until soft. Add the chili powder, garlic and oregano and sauté until fragrant. Mix in the pinto beans, tomatoes and corn and let simmer gently, stirring occasionally, until most of the liquid has boiled off. Salt to taste.
  2. Meanwhile, microwave the polenta and water in a covered bowl until soft and the water is absorbed, about 8 minutes, stirring halfway through. Lightly salt and add oil or butter. Gently spread the cooled polenta over the tamale pie filling and bake for 20-30 minutes, until he top is slightly brown. Enjoy!

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