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Dinner last week…


Tamale Pie

Do you ever get those annoying pantry moths?  They infest your grains, flours, open boxes of cereals and crackers.  I hate these moths.  Mainly because I am never completely sure where exactly they are coming from.  I needed some airtight containers – Oxo now has some great ones that fit in our shockingly skinny pull out pantry drawer.  I’ve purchased some, but when you get right down to it, they are a little pricey – $7.99-$13.99.  I wanted to be sure what I was putting in them before I purchased.  This attempt at planning has resulted in weeks, maybe even months of back and forth from the store trying to remember exactly what size I would need for each item…powdered sugar, corn meal, oats, cornstarch, brown sugar, bread flour, pastry flour, semolina flour and on and on and on.  I digress.

As I was tossing the corm meal box, I noticed a recipe that appealed to my desire to find more casseroles that could be good additions to a dinner rotation during busier times.  I was intrigued.  And we had all the ingredients.

Tamale Pie – cornmeal mixture on the bottom baked for a bit to maintain its integrity.  Piled on top of that is a meat, bean and onion filling, topped with the rest of the cornmeal mixture, sprinkled with cheese until it is hot, melted and bubbly.

I wouldn’t say the dish was spectacular…in fact…it needs work.  But the general idea has promise.  The meat filling was the best component of the dish.  The cornmeal aspect ended up a little thick and just a bit gummy.

ps:  I’ve included the recipe here if you’re so inclined.  Please let me know what you think, or how you doctored it up.

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3 Comments Post a comment
  1. Amazing blog, where did you get the theme?

    May 12, 2010
    • Thanks! How did you find me? The theme is a wordpress.com blog theme…so unfortunately I can’t take any credit for the design.

      May 19, 2010
  2. Don’t know if this helps, but I’m a fan of using polenta for “crusts” in cases like this. It takes a bit of ahead work to make the polenta that sets up firm when cool but that can be done way ahead of time. You could doctor up the polenta with some chiles and cheese.

    May 13, 2010

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