Tamale Pie...Looks like Dog Food, Tastes Much Better

My husband didn't bring too many material things into our relationship. Our first apartment had his couch, desk, computer, futon and dresser. He had his clothes and some memorabilia, and a stack of vegetarian cookbooks.

Among these books was Laurel's Kitchen. 

We've been together now for 17 years and 9 months. 

In those years, we have not made one damn thing from this book.

But...it is one that he insists we keep. The second half of the book is almost like an encyclopedia of old-school natural food ideas. Information that to me seems either outdated or accessible online. But...its his book. It isn't my decision on whether to keep it or not.

Sticking to my rule of making one recipe from each of my 99 cookbooks, I chose something that used up quite a few items from my pantry....Tamale Pie.

This was going to be one for the husband, as this doesn't fit in with my diet. There's no way the kid would eat any of it. Texturally it's very squishy and visually? Well....it sorta looked like dog food while I was cooking it.

Fortunately, looks aren't everything! Throwing a layer of cheese on top covered some of the ugly, and apparently it was pretty darn tasty! WHEW!

I'll share the recipe, despite the fact that I've made this sound incredibly unappetizing.

Tamale Pie from Laurel's Kitchen

• Filling:
• 1 onion,chopped
• 1 clove garlic
• 1 tbsp oil
• 2 tsp chili powder
• 1/2 tsp cumin
• 2 c kidney beans
• 1 tsp salt
• 2 tbsp tomato paste
• 1/2 c whole ripe olives
• 1 green pepper, chopped
• 1/2 c chopped celery
• Crust:
• 3 c boiling water
• 1 c polenta cornmeal
• 1 tsp
• 1 tsp chili powder
• 1/4 to 1/2 c grated cheddar cheese

• Directions

  • 1
    SAUTE onion and garlic in oil. When nearly soft, add chili powder,cumin and crushed garlic. Continue to cook and stir til spices are fragrant. Meanwhile, slightly mash the beans and mix them with the tomato paste, onion mix and other filling ingredients. When hot, adjust seasoning and set aside.
  • 2
    STIR cornmeal into boiling water. Cook and stir until thick. Add salt and chilic powder when mix comes to a boil. (Polenta can also be prepared according to pkg instructions, using a bit extra cornmeal fot thickness.)
  • 3
    GREASE 8 X 8 pan and spread 2/3 of the cornmeal mixture over the bottom and sides; then pour bean mixture onto this cornmeal crust. Drop and spread remaining 1/3 cornmeal on the top. (Don’t worry if it won’t cover completely). Sprinkle top crust with grated cheddar cheese to suit your taste. Bake at 350 for 35-45 minutes.
    
    So, for cookbook 12 of 99...Laurel's Kitchen I will have to defer to the husband. If it were up to me I would toss this one, but it belongs to him and he wants to keep it. Maybe in another 17 years and 9 months we'll open it up again?