Tamale Pie

Tamale Pie
This is adapted from James Beard's great Tamale Pie recipe. It looks
splendid cooked and brought to the table in a colorful casserole.
4 C water
1-� C yellow cornmeal
2 C cold water
3 t salt
�-� C butter or lard
� lb bulk sausage
2 T chili powder
� t ground cumin
1 clove garlic, minced
1 to 1-� C finely chopped onions
1 small green pepper, seeded and chopped
1 C finely chopped celery
1-� lbs ground beef
3 C canned Italian plum tomatoes, or 4 C peeled and seeded fresh tomatoes
2 C fresh, frozen, or canned corn kernels
4 oz canned, milk green chilies, diced
1 t minced jalape�o pepper (optional)
1 C pitted ripe cheese
2 C grated medium or sharp cheddar cheese
Bring the water to a boil in a 3-quart saucepan. Meanwhile, stir the
cornmeal into the 2 cups of cold water (this helps prevent lumping) and stir
this into the boiling water. Continue to stir while the water returns to a
boil. Turn the heat to low, stir in 1-� t of the salt and the butter, cover,
and simmer 30 to 40 minutes, stirring often.
In a large frying pan, mash the sausage and cook over medium heat until it
begins to lose color. Add the chili powder and cumin, stir, and cook about 5
minutes. Add the garlic, onions, green pepper, celery and remaining salt.
Stir and cook until the vegetables are limp. Crumble the beef into the pan
and mash and cook until the raw color disappears. Add the tomatoes, corn,
and green chilies (and jalape�o pepper, if used), and let the mixture simmer
for 15 to 20 minutes. Grease or oil a large baking pan at least 10 X 14 X 2
inches. Spread 2/3 of the cornmeal mixture on the bottom and sides of the
pan. Spoon in the filling and distribute the olives evenly over. Spoon the
remaining cornmeal over the top and sprinkle with the cheese. Bake in
a 350�F oven for about 1 hour.
Serves 6
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham
Typed by Susan Godfrey
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