Polenta Tamale Pie Food

POLENTA TAMALE PIE

Steps:

• Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
• Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
• Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.

TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

MEXICAN POLENTA PIE

Steps:

• Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
• Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
• Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.

TASTY TAMALE PIE

Steps:

• Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat.
• Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes until thick; stir in cheese then remove from heat.
• Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may spatter) for a minute or two, stirring constantly, until thick; remove from heat and stir in butter.
• Turn meat filling into a 9x13" baking dish that has been lightly coated with no-stick cooking spray; spoon cornmeal topping evenly over entire top of beef filling.
• Bake at 375° for about 40 minutes until cornmeal topping is set and beef filling is bubbly; serve topped with salsa and sour cream.
• NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water) of cornmeal topping, bake and enjoy!

EASY OLD SCHOOL TAMALE PIE (WITHOUT JIFFY!)

Steps:

• Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
• Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
• Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
• While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
• Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

CORNBREAD TAMALE PIE

Steps:

• Heat the oil in a casserole over a medium-high heat and fry the beef mince until browned all over - you may need to do this in batches. Transfer the browned mince to a bowl using a slotted spoon. Add the chorizo to the pan and brown all over for a few minutes, then add to the bowl with the mince.
• Add the onions and peppers to the pan and fry over a medium heat until the onions are golden and the peppers are soft, about 15 mins. Add the chillies, garlic, cumin and cinnamon, and cook for another couple of minutes.
• Return the beef and chorizo to the pan, then tip in the canned tomatoes, drained black beans, stock and tomato purée. Bring to just under the boil, then reduce the heat to a simmer. Add the sugar, lime juice and some seasoning. Cover slightly, leaving just a little opening on one side for steam to escape, and cook for 50 mins, stirring occasionally. In the last 10 mins of cooking time, stir in the coriander and hot sauce, and a little more seasoning. The chilli should be thick but not dry - if it's too dry, splash in some water. Spoon into a roughly 1.5-litre pie dish or deep baking dish. Heat the oven to 200C/180C fan/gas 6.
• To make the cornbread topping, mix together the cornmeal or polenta, flour, a large pinch of salt, the sugar, chillies, spring onions and coriander. Mix the milk, butter and eggs together in a jug. Pour the wet ingredients over the dry, then add the sweetcorn and cheese. Stir until just combined, being careful not to overmix, then spoon in dollops over the surface of the chilli. At this stage, the pie can be frozen. Leave to cool completely first, then wrap in a layer of baking parchment followed by a double layer of foil. Will keep in the freezer for up to two months.
• Bake for 25 mins until a skewer inserted into the cornbread (being careful not to go through to the chilli) comes out clean. To bake from frozen, heat the oven to 200C/180C fan/gas 6. Unwrap the pie and bake for 1 hr-1 hr 10 mins, or until the filling is piping hot and the topping is cooked through. If the top starts to get too dark, cover with foil.
• When you're almost ready to serve, put the avocado in a serving bowl, squeeze over the lime juice, then add the coriander leaves and gently toss together. Serve alongside the pie with some soured cream or Greek yogurt, if you like.

EASY OLD-SCHOOL TAMALE PIE

Steps:

• Heat a large, heavy, oven-safe skillet over MEDIUM-HIGH for 2-3 minutes. Add the corn and chopped onion, and cook, stirring occasionally, for 5-7 minutes; until the onion is just beginning to turn translucent and some of the corn kernels are beginning to show a little color.
• Add the ground meat, breaking it up into the corn and onion mixture.
• Cook until the ground meat is thoroughly browned, and then add the beans and garlic to the mixture and cook for 2 minutes more.
• Reduce the temperature to LOW, and add the diced tomatoes, tomato sauce, chopped olives, and chili powder.
• Stir thoroughly; then simmer for 20 minutes, stirring frequently. Remove from heat. Note: This tamale pie filling can be made ahead up to this point and refrigerated or frozen for later use. To use, simply reheat in skillet and proceed to the next step.
• Add 2 cups of grated cheese (2 ounces) to the mixture. Stir filling mixture to incorporate cheese.
• Season to taste.
• While the filling is simmering, make the topping.Pour the cold water, salt, and yellow cornmeal into a medium saucepan. Set the heat to MEDIUM-LOW, and cook, whisking almost constantly, until the mixture has thickened to the consistency of Cream of Wheat or grits.
• Once thickened, remove the cornmeal mixture from the heat. Using a wooden spoon, stir in 1 cup of grated cheese, and two tablespoons each maple syrup and melted butter, until they are thoroughly combined.
• Carefully spread the cornmeal mixture over the hot tamale pie filling. In a 12-inch skillet, the cornmeal layer will be about a half-inch thick.
• Preheat oven to 375°F [190°C].
• Place the prepared tamale pie in the oven and bake for 40-45 minutes. If you would like your tamale pie to be golden brown on the top, place it under the broiler for about 4 minutes. (Keep an eye on it: a broiler can take a dish from warm and caramelized to black and smoldering in just a few minutes.)
• When you take it out of the oven, the top may be very loose. Don't worry! Allow the baked tamale pie to rest and cool for 20-30 minutes before eating. The polenta will thicken measurably as it cools.
• Garnish with chopped cilantro, cotija cheese, and a little lime zest.

TAMALE PIE

Steps:

• For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
• For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
• Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
• Preheat the oven to 400 degrees F.
• Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

TAMALE PIE WITH CHEESE CORNMEAL TOPPING

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Grease a 2 1/2-quart or 9-by-13-by-2-inch baking dish.
• Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring, until beef is no longer pink.
• Add chopped onion, garlic, and bell pepper; cook for 2 minutes, or until just tender.
• Pour off excess fat.
• Stir tomatoes, corn, and seasonings into ground beef mixture and simmer for about 5 minutes longer.
• Mix 1/2 cup cornmeal with 1 cup water. Stir into ground beef mixture. Cover and cook over low heat for about 10 minutes.
• Add sliced olives to beef mixture and stir to blend thoroughly.
• Pour beef mixture into prepared baking dish. Set aside while you make topping.
• In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. When milk is hot but not boiling, gradually stir in 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.
• Remove from heat and stir, then add cheese and beaten eggs. Stir to blend.
• Pour topping over ground beef mixture and spread evenly to edges of casserole.
• Bake for 20 to 25 minutes.

POLENTA TAMALE PIE

Steps:

• Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
• Oil a 13x9x2-inch glass baking dish and place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
• Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.