Savory Recipes

*Vegetarian Tamale Pies

Ingredients

- 6 au gratin or small oven proof dishes (or one 9x 9 baking dish)

- 1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)

- 3 cups pinto beans, cooked (or canned)

- 1 cup frozen corn

- 1 15 ounce can diced tomatoes

- 1 ½ cups salsa

- 2 teaspoons cumin

- ¼ teaspoon cayenne

- 1 teaspoon dried oregano

- ½ teaspoon salt

- ½ cup

- 2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)

- Sour cream to serve

Directions

- Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. For a firm polenta as the base layer, prepare the polenta in advance and refrigerate for 1 hour or more prior to baking.

- Preheat the oven to 350°F.

- Drain the can of diced tomatoes and 1 ½ cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

- In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, ¼ teaspoon cayenne, 1 teaspoon oregano, ½ teaspoon salt, and ¼ cup cilantro. Mix to combine.

- Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

- Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.