Tamale Pie is a layer of polenta with a mixture of rice, corn, beef and tomatoes baked on top. Are you familiar with polenta? It is corn meal mixed with a liquid and then it can be eaten directly, baked, fried or grilled. In this case, the polenta is baked at the bottom of the Tamale Pie.
The great thing about this recipe is the fact that you can freeze it if you wish. This recipe makes enough for two meals. I made half of the recipe in a 2.5 quart casserole dish and the rest of the recipe I split into ramekins to freeze and use at a later date.
As mentioned in Monday’s post, I made 2 pounds of ground chuck and split the meat between Monday’s Post for One Pot Pasta Dish and today I will use the rest of the meat for the Tamale Pie.
Brown the onion and ground chuck in the olive oil. Add in the spices, tomatoes, rice and corn and cook until it boils. Next you will make the polenta and divide evenly between your baking dishes.
Now divide evenly the meat mixture between your baking dishes.
Add parmesan cheese if you like but only to the portion you are going to bake right away.
To freeze, leave unbaked, cover in plastic wrap and store in the freezer for up to 3 months.
A mixture of polenta, beef, rice, corn and tomatoes come together to make a delicious pie.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 pounds ground beef
- ¼ tsp. red pepper flakes (more if you like things spicy)
- 1 tablespoon ground cumin
- Coarse salt and ground pepper
- 1 can (28 ounces) crushed tomatoes
- 1 cup rice, cooked
- 1 cup corn, fresh or frozen
- Cornmeal Crust (recipe below)
- ½ cup parmesan cheese
- Preheat oven to 375 degrees.
- *Make filling: Brown ground beef in a large non-stick skillet over medium high heat until browned, drain the fat.
- Reduce heat to medium and add the red pepper flakes, cumin, salt and pepper. Stir to combine. Add the crushed tomatoes, rice and corn. Cook mixture until it comes to a boil
- Make Crust (recipe below). Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins or use two, 2.5 quart baking dishes or a combination of both. Smooth tops with a spoon; cool 5 minutes. Top each with filling, dividing evenly; sprinkle with cheese.
- Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes for ramekins, 45 minutes for baking dishes.
- *If you are going to make this recipe along with the All In One Pasta Dinner, you will use half of the beef mixture you browned before making the two recipes.
- For the polenta:
- 1 1/2 cups yellow cornmeal
- 2 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 4 tablespoons butter
- Whisk cornmeal with 1 1/2 cups cold water.
- In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
- Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
- Remove from heat; stir in butter until melted.
To freeze this dish, do not add cheese in step 3. Let pies cool completely; do not bake. Cover tightly with plastic wrap; freeze up to 3 months. To cook small pies: Remove plastic wrap from frozen pies, and cover with foil; bake 45 minutes. Remove foil, top with cheese, and bake 30 minutes more. To cook large pies: Defrost overnight in refrigerator. Sprinkle with cheese; bake, uncovered, 45 to 60 minutes.
Comments are loved and appreciated
Cathy Compeau says
MMM…looks delicious! Thank you for linking up at the Duck ‘n a Row Blog Hop! Can’t wait to see what you bring next week. Have a terrific weekend!