Tamales are made usually made by steaming corn dough (masa) wrapped in corn husks. A filling is optional. More about them here.
Though I used similar ingredients, the method of preparing them is not the same (didn't steam them in corn husks). So what I made is technically not a tamale pie. But it is so good!
Though I used similar ingredients, the method of preparing them is not the same (didn't steam them in corn husks). So what I made is technically not a tamale pie. But it is so good!
This is one of our new favourites. I made it for the first time a few weeks ago and I've already made it twice since then.
Instead of making individual pies, I stacked the ingredients in a pan and baked it. Much easier to make and serve. But you can get fancy-shmancy and serve individual portions like in the picture.
Instead of making individual pies, I stacked the ingredients in a pan and baked it. Much easier to make and serve. But you can get fancy-shmancy and serve individual portions like in the picture.
The base of this pie is polenta. Make your own or buy it pre-made. Either is fine. Making polenta is easy, just ask her.
The polenta is topped with a bean & green mixture and some sharp cheddar. A few minutes in the oven is all that is needed. Top with fresh salsa and dinner is served!
The polenta is topped with a bean & green mixture and some sharp cheddar. A few minutes in the oven is all that is needed. Top with fresh salsa and dinner is served!
It is with the bean & green layer that you can get really creative. Literally anything goes.
So far I've used a combination of black beans, cannelini beans, leeks, and mustard greens. But a garbanzo bean, spring onion, and kale combination won't be too far behind.
So far I've used a combination of black beans, cannelini beans, leeks, and mustard greens. But a garbanzo bean, spring onion, and kale combination won't be too far behind.
Tamale Pie
(Inspired by a recipe in the Moosewood Restaurant New Classics.)
Enough for four quasi hungry people.
Use the quantities given below just as a guideline.
(Inspired by a recipe in the Moosewood Restaurant New Classics.)
Enough for four quasi hungry people.
Use the quantities given below just as a guideline.
Prepare the polenta
You will need about 12 polenta slices.
Cook both sides of each slice, till it is slightly crispy.
Set aside.
You will need about 12 polenta slices.
Cook both sides of each slice, till it is slightly crispy.
Set aside.
Prepare the (simple) salsa
Mix together 2 cups cherry tomatoes (halved), 4-5 stalks of cilantro (chopped),
½ cup chopped onions, salt and pepper to taste.
Mix together 2 cups cherry tomatoes (halved), 4-5 stalks of cilantro (chopped),
½ cup chopped onions, salt and pepper to taste.
Prepare the beans and greens
You will need:
2 cups cooked beans
4 cups cooking greens
1 cup leeks, chopped
8-10 stalk cilantro, chopped
1 tsp dry oregano
1 tsp cumin
1 tbsp oil
salt, to taste.
Heat the oil and add the cumin & oregano.
Add the leeks and cook till they soften (4-5 minutes).
Add the beans. With the back of a spoon mash most of the beans, leaving some intact.
Add the greens and mix well.
Cook for about 10 minutes.
You will need:
2 cups cooked beans
4 cups cooking greens
1 cup leeks, chopped
8-10 stalk cilantro, chopped
1 tsp dry oregano
1 tsp cumin
1 tbsp oil
salt, to taste.
Heat the oil and add the cumin & oregano.
Add the leeks and cook till they soften (4-5 minutes).
Add the beans. With the back of a spoon mash most of the beans, leaving some intact.
Add the greens and mix well.
Cook for about 10 minutes.
Assemble the pie
Preheat the oven to 350F.
Lightly grease a 13x9 baking pan. Arrange the polenta in a single layer.
Spread the bean & green mixture over the polenta.
Top with a couple of cups of shredded cheese (sharp cheddar is recommended).
Bake for about 10-15 minutes.
Preheat the oven to 350F.
Lightly grease a 13x9 baking pan. Arrange the polenta in a single layer.
Spread the bean & green mixture over the polenta.
Top with a couple of cups of shredded cheese (sharp cheddar is recommended).
Bake for about 10-15 minutes.
Before serving top with salsa and chopped cilantro.
Enjoy!
Enjoy!
Sending this pie to DK's A.W.E.D: Mexican Food event.
