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Vegetarian Tamale Pie

vegetarian, central american, summer, vegetable main course, baked

CORNMEAL CRUST
2 1/2 cups water, chicken stock or vegetable s; cold
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 1/4 cups yellow cornmeal
5 large tomatoes
3/4 cup grated cheddar cheese
1 small onion; chopped
1 green bell pepper; chopped
1/2 cup sliced ripe olives; drained (optional)
Refried Beans; (see recipe)

Heat oven to 350°F. Make cornmeal crust by combine all ingredients in a saucepan. Cook over medium heat until quite thick and stiff, about 10 minutes, stirring frequently. Reserve one-third of mixture and spoon the rest into a buttered casserole dish up the sides and covering the bottom. Sprinkle half of the grated cheese over the cornmeal and sprinkle with olives. Cover with a layer of tomatoes sliced about 1" thick. Sprinkle the tomatoes with salt and pepper and with half of the onion and green pepper. Cover with refried beans. Make another layer of tomato slices, salt and pepper and sprinkle with the remaining onions and green pepper. Spoon the remaining cornmeal in rounded tablespoons on top. Sprinkle with remaining cheese. Bake for about 30 minutes. NOTES : Polenta, thick tomato slices, refried beans and cheese in a hearty and quick casserole. This is a much wetter tamale pie than the norm, but tasty. 0 1582 0 0 0 0 0 0 0 0 0 4282 0

Contributor: Dee Bell

Yield: 5 servings

Preparation Time: 1:00

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