As I type this, I just finished sobbing through The Help.
SO good. Rarely do I think movies are just as good as books, but this really was amazing. And Dell’s guest appearance? Love.
Anyway! Now that I got that out of my system, let’s talk dinner tonight. Whatcha havin’?
I really hope I can convince you in the next 100 words or so to make this super quick, delicious tamale pie! You won’t regret it. I made it a few days ago for girl’s night and everyone was shocked at how good it was. I don’t know if I was more taken by the fact that my friends were “shocked” the dinner I made turned out delicious, or that I already had all the ingredients in my kitchen to make this.
You see, unlike a “normal” tamale pie that usually consists of a spicy meat, corn and bean filling with a cornmeal-like crust, this easy vegetarian version features a bottom layer of polenta as a nice little twist.
Using polenta for the “crust” = less dishes to wash…and that’s okay by me! (even though my shallac manicure is still holding up quite nicely after one week, thank you very much!)
The best part is that it’s topped with lots and lots of cheese. Duh
Us girls cobbled it up alongside these cookies and champagne, of course. If that doesn’t include all the food groups, I don’t know what does.
In-a-Hurry Tamale Pie
adapted from The Moosewood Cookbook (<—one of my favorites!)
1 polenta roll (sometimes found in the produce section of the supermarket)
1 15-oz can pinto beans
1 cup mexican cheese blend
1 ear corn (or 1/2 cup frozen corn), kernels shucked off the cob
1/2 cup salsa
1/2 tsp salt
1 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
cilantro, sour cream and additional salsa for serving
Grease a 10-inch cast iron skillet (or 9-inch square pan) with a little olive oil. Set aside. Preheat oven to 350.
In a large bowl combine the corn kernels, salsa, pinto beans (and their juice—just dump the can in) and spices. Stir well to combine.
Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices. Pour bean mixture on top. Top with cheese.
Cover and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered. Serve with minced cilantro, sour cream and salsa.