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.