You are here: Seasoned Cooking » All Issues » March 1999 Issue » This Article » Page 5
 
March 1999 Issue
Pot Pies
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Between Friends: Home Based Success

Juggle your responsibilities so that you can make more time for you. Between Friends can help with departments such as self improvement, household...

Olive House

We supply the world with the finest in Olives, Oils, Gourmet Foods, Hot Stuff, Sweets, Gift Boxes and more!

The Induction Site

The internet's foremost resource on induction cooking and induction-cooking equipment, with a complete database of available equipment, both househ...

Watkins

Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...

SPI Diana

SPI Diana est le spécialistedes ingrédients carnés destinés à l'industrie alimentaire.
 

Corn and Bean Tamale Pie

Since this recipe calls for one cup of polenta, you can enjoy the rest of it on an earlier occasion. You can also use leftover corn. For this meal, it helps bring you south of the border!
  • 2 T. olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, chopped
  • 2 green chilies, chopped
  • 2 T. ground cumin
  • 1 lb. tomatoes, chopped
  • 1 T. tomato paste
  • 15 oz. can red kidney beans, drained and rinsed
  • 2/3 c. corn
  • 1 tsp. oregano
  • 1 c. polenta
  • 1 T. flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 egg, beaten
  • 1/2 c. skim milk
  • 1 T. margarine, melted
  • 1/2 c. grated smoked cheddar cheese
Preheat oven to 425 degrees.

Fry the onion, garlic and pepper in the oil for 5 minutes until softened. Add the chilies and cumin; fry for another minute. Stir in the tomatoes, tomato paste, beans, corn and oregano. Season to taste. Simmer, uncovered, for 10 minutes.

To make the topping, mix the polenta, flour, salt, baking powder, egg, milk and margarine to form a thick batter.

Transfer the bean mixture to a baking dish, spoon the polenta mixture over and spread evenly. Bake for 30 minutes. Remove from oven and sprinkle cheese over the top. Bake an additional 5-10 minutes or until golden.

  • Yields: 4 servings
  • Preparation Time: 1 hour
 
Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.