This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check to make sure that your cornmeal is gluten-free. Check pre-shredded cheese for modified food starch (best to shred your own).
'As human beings, we are the only organisms that create for the sheer stupid pleasure of doing so. Whether it's laying out a garden, composing a new tune on the piano, writing a bit of poetry, manipulating a digital photo, redecorating a room, or inventing a new chili recipe - we are happiest when we are creating."
-Gary Hamel, Businessman
You can pre-make this tamale pie and chill it for serving later. It will take about 25 minutes in the oven to reheat but makes great leftovers.
I like making this recipe using chipotle peppers in adobo sauce. The problem is that you open the can and don't use all of the peppers. The good news is that they freeze really well - just place each chili in an individual plastic bag (use tongs or a fork, not your bare fingers!) and put in the freezer. They'll take just a few minutes to thaw the next time you need a chipotle.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Not only does this recipe make great leftovers, but you can cook the filling ahead of time, allow it to cool and add the polenta topping, then refrigerate and simply bake for about 25 minutes instead of 15.
|1 tsp||olive oil|
|1 large||onion (diced)|
|2 large||ribs celery (diced)|
|1 small||green bell pepper (seeded and diced)|
|1 small||red bell pepper (seeded and diced)|
|1 15 ounce can||no salt added diced tomatoes (undrained)|
|1 tsp||chili powder|
|1 tsp||dried oregano|
|1/2 tsp||ground cumin|
|1 small||jalapeno or chipotle in adobo (minced)|
|fresh ground black pepper (to taste)|
|1/2 cup||coarse ground cornmeal|
|1 ounce||reduced-fat Monterey jack cheese (shredded)|
Place the olive oil in a large skillet over medium high heat.
Add the onion and sauté, stirring frequently, for about 5 minutes.
Add the celery and peppers and cook, stirring frequently, for 5 minutes.
Add the tomatoes, chili powder, oregano, cumin, chipotle, salt, pepper and 1 cup of water.
Stir and bring to a simmer. Cook for about 25 minutes, until most of the liquid has cooked away.
Remove from the heat and let cool.
Divide into two oven-proof bowls.
While the filling is cooking, place the remaining 2 cups of water in a small sauce pan over high heat.
When the water is boiling, sprinkle in the cornmeal while whisking continuously.
Cook the polenta over low-medium heat. Whisk frequently.
After about 10 minutes the polenta will be very thick. Remove from the heat and add the cheese.
Whisk until the cheese is melted, then divide the polenta between the two bowls, topping the pie filling evenly.
Preheat the oven to 300°F. Place the bowls in the oven and let the tamale pie bake for 15 minutes. Serve.
Serving size: about 2 cups
|Calories 353||Calories from Fat 96|
|% Daily Value|
|Total Fat 9g||16%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 51g||18%|
|Dietary Fiber 10g||38%|
|Vitamin A 60%||Vitamin C 202%|
|Calcium 36%||Iron 28%|
|Vitamin K 39 mcg||Potassium 1068 mg|
|Magnesium 105 mg|