It was raining, cold, damp and miserable, with no let up in sight. I was content to remain indoors enjoying the rain as it pelted away outside; perhaps a bit of puttering, catch up on a stack of reading, take a deep breath and contemplate life. I built my first fire of the season and snuggled in for an easy, relaxed day.
By mid afternoon anticipatory thoughts of dinner begin to surface: something warm and satisfying, easy comfort food… a survey of the fridge offers no such solutions. In the freezer, however, I spot a small container of lentil chili, leftover from a previous feast.
My thoughts drift to cornmeal… ever since South Carolina I have been a big cornmeal and grits fan. I can’t get enough of it. I love grits for breakfast, polenta in the evening topped with almost anything, I love cornmeal in cakes, biscotti; you name it.
Not long ago, a friend shared a delicious handmade tamale purchased at a small downtown Mexican mercado. It reminded me of Costa Rica and the fabulous banana leaf wrapped tamales I enjoyed there for breakfast: a simple vegetable filling encased in creamy masa. Superb.
I flash on the tamale pie I labored over years ago for special company. According to others, it was a disaster. Perhaps it was a bit heavy on the cornmeal mush border… but what’s wrong with that? Nevertheless, it has been the brunt of endless family jokes and I haven’t made tamale pie since.
Well, why not? A quick search on line and I get a few good ideas and proceed with my simple, satisfying and highly enjoyable Tamale Pie. Note to self: continue saving those yummy lentils! I’ll be making this one again!
Since I adore anything with chilies in it, I tend to have a cabbage on hand for such occasions. This version of cabbage salsa, a salad or slaw of sorts, is the perfect accompaniment, and is equally as good with fish tacos to posole.
Rainy Day Tamale Pie
Easy comfort food
2 cups Chilified Lentils (see index)
1 cup cooked chicken, shredded (optional)
10 whole black olives
1 tomato, sliced, then halved
1 cup cheddar cheese, shredded, divided
4 1/2 cups water, divided
1 cup cornmeal
3/4 teaspoon salt
1/2 cup yogurt
Spray 7×11″ casserole and preheat oven to 350 degrees.
Cornmeal Layer: In medium pot, bring 3 1/2 cups water and salt to a boil. Combine remaining 1 cup water and cornmeal together and gradually whisk mixture into boiling water. Reduce to medium low, cover loosely and simmer til thick and very tender, about 14 minutes; stir regularly to keep from sticking on bottom. Remove from heat and stir in yogurt.
To assemble Tamale Pie: Spread about 2/3 of cornmeal evenly over bottom of casserole dish. Combine chili and chicken and spread evenly over the cornmeal layer. Press the olives evenly into the mixture. Top with sliced tomato
and sprinkle with half of the shredded cheese. Spread remaining cornmeal in an even layer on top and sprinkle with remaining cheese. (Can be done ahead and refrigerated to this point)
Bake 30-40 minutes until golden. Let stand about 15 minutes before cutting. Serves 4
Excellent accompaniment with pork, chicken, or fish
1/2 head cabbage (8 cups) core, very thin slice and cut in half again
2 teaspoons salt
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 green onion, chopped
3 jalapenos, seed, minced
1/4 cup cilantro, chopped
1/2 teaspoon pepper or red pepper flakes
1 tablespoon olive oil
1 tablespoon cider vinegar, or lime juice or to taste
Place cabbage in large bowl and sprinkle with salt. Let stand about 20 minutes then drain off any liquid.
Add remaining items and toss to combine. Chill until needed. Makes about 3 cups. This lasts very well. ~~