Your topping sounds very easy, Dee, and I like the fact that it gets a bit crusty on both the top and the bottom. The only problem I would have is the stirring for six minutes. I have hand problems and just could not manage that. Does nyone have a cornmeal topping for tamale pie that doesn't require boiling and stirring?
Dee, I hope if you try my recipe that you do like it. It freezes quite nicely, and you can reheat it in the microwave for 7 to 8 minutes, then let stand 2 minutes. (I forgot to mention that in the original post.) Jennifer On 11/11/09, leverenz <[email protected]> wrote: > Jennifer > This sounded pretty darn good. I was surprised how easy the topping was to > make because most of my other recipes kind of call for adding the cornmeal > slowly to the boiling liquid and stirring vigorously to avoid lumps, which I > do but... this recipe had me bringing 2 cups of mil, 2 cups of chicken broth > (I use 2 cups of water and 2 chicken bullion cubes) and 1-1/2 cups of > cornmeal to a boil on medium, reducing the heat and stirring for about 6 > minutes until it thickened, then you mix in a couple of tablespoons of > butter. It was really easy and good. I can't wait until the next time I > have left over chili. The cornmeal never got quite like bread. It did get > a bit crusty but stayed very smooth and that was both at the bottom and top > of casserole. You can bet I will be experimenting with this one. > Dee > > ----- Original Message ----- > From: "Jennifer Chambers" <[email protected]> > To: <[email protected]> > Sent: Tuesday, November 10, 2009 9:09 PM > Subject: Re: [CnD] help with ingredient tamale pie > > > Dee, I recently wanted to make a tamale pie, which I had not done in > years, and I realized I just didn't feel like making the cornmeal > topping, then suddenly didn't feel like making the traditional tamale > pie, so I invented the following: > > 1 pound hamburger, browned and drained > 1 14-ounce can black beans, rinsed > Spike or seasoned salt to taste > Seasoned pepper to taste > Onion powder to taste > 1/2 teaspoon sweet basil, optional > 1 15-ounce can whole kernel corn, drained > 1 14-ounce can black olives, drained and split into pieces > One small jar Ragout thick and chunky spaghetti sauce > 2 cups shredded Mozzarella cheese > Italian bread crumbs > > Season and brown the beef; drain thoroughly. Spray a 9-inch by > 13-inch cake pan with cooking spray. Put the hamburger, beans, corn, > olives and Ragout sauce in the pan and mix together. Spread cheese > atop the meat mixture. Spread enough bread crumbs over the top so > that the entire surface is covered. Bake, uncovered, at 400 degrees > for about 45 to 50 minutes, until heated through and there is a bit of > a crusty feeling to the top. Let stand about 15 minutes before > serving. > > NOTE: You can add or change ingredients according to your personal > taste; just be certain you have enough room in the pan so that it > doesn't bubble over during cooking. > > Jennifer > > On 11/10/09, leverenz <[email protected]> wrote: >> ah, I would have not considered that. I am going to use chicken base >> which >> is much like bullion cubes or crystals. >> I am butchering a recipe. I have left over beef stew so instead of the >> chili tamale pie I thought I would make this casserole using my stew you >> know.. cornmeal muffins without the muffin part? *smile* Sure it will >> turn >> out sort of like polenta which to me is the Italian name for cornmeal >> cakes? >> Dee >> >> ----- Original Message ----- >> From: "Jan" <[email protected]> >> To: <[email protected]> >> Sent: Tuesday, November 10, 2009 2:49 PM >> Subject: Re: [CnD] help with ingredient tamale pie >> >> >> If you're using canned or bouillon chicken broth, you don't necessarily >> have to add salt. >> >> -----Original Message----- >> From: [email protected] >> [mailto:[email protected]] On Behalf Of leverenz >> Sent: Tuesday, November 10, 2009 3:42 PM >> To: c n d >> Subject: [CnD] help with ingredient tamale pie >> >> >> Hi, >> I am making a recipe in a couple of hours that calls for a cornmeal >> topping but I do not have the amount of salt so I need some ideas of >> about how much since I don't use cornmeal all that much the recipe is >> calling for 2 cups of chicken broth, 2 cups of water and 1-1/2 cups >> cornmenal and salt? how much do ya think? thanks >> Dee >> >> Any idiot can face a crisis; it is this day-to-day living that wears you >> out.. Anton Chekhov >> >> Scanned by the Barracuda Spam Firewall at CPWS Broadband >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> Scanned by the Barracuda Spam Firewall at CPWS Broadband >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > Scanned by the Barracuda Spam Firewall at CPWS Broadband > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
