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Veggie Table - Show #16

Tamale Pie

• 1 ½ cups (375 mL) -- Yellow corn meal
• 3 cups (750 mL) -- Water
• ½ tsp (2 mL) -- Salt
• ½ tsp (2 mL) -- Chili powder
• 1 x 14 oz (350 g) -- Black beans, drained and rinsed
• 1 x 12 oz (300 g ) -- Enchilada sauce
• ¾ cup (175 mL) -- Frozen corn
• ½ -- Medium red onion, chopped
• 2 -- Small zucchinis, split and sliced
• ½ cup (125 mL) -- Mozzarella or Monterey jack cheese
• 2 tbsp (25 mL) -- butter

Preheat oven top 400 degrees F. Mix corn meal, water, salt and chili powder in a saucepan and cook over medium heat, stirring constantly until it turns thick and stiff. Spoon a little over half of the mixture into a lightly buttered 9" baking pan and smooth. Spread beans over this, then the zucchini, onion, corn and cheese. Then pour enchilada sauce over the whole pie. Use a teaspoon to put the rest of the cornmeal mixture on top of this, smoothing to form a layer of dough. Top evenly with small dabs of butter. Bake 30 - 35 minutes. Allow to cool five minutes and serve.

VARIATIONS: Try adding diced roasted pepper to the dough. The filling could include mushrooms and/or garbanzos.