Dayton Daily News

TAMALE PIE

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1. Bring the water to a boil in a medium saucepan. Add 2 teaspoons salt. Whisking constantly, add cornmeal in a slow, steady stream, switching to a wooden spoon if cornmeal becomes too thick to whisk. Reduce heat to medium and cook, stirring often, until thick and creamy, about 15 minutes. Stir in butter; cover and keep warm.

2. Preheat oven to 350 degrees. Lightly butter a 2-quart baking dish. Heat olive oil in a large skillet over medium-high, then add onion, garlic, bell pepper, chile and a pinch of salt. Cook, stirring often, until onion is golden and vegetables are tender, 10 to 12 minutes. Add turkey and cook, breaking up large pieces with a wooden spoon, until cooked through, 5 to 7 minutes. Stir in tomatoes and juices, stock, cumin, oregano and cayenne. Reduce heat to medium and cook, stirring, until most of the liquid has evaporated and the mixture resembles chili, about 10 minutes. Stir in olives and season with salt and pepper.

3. With a wet spatula, spread 1½ cups cornmeal into bottom of prepared dish. Spread turkey mixture on top, then spread remaining cornmeal on top. Sprinkle evenly with cheese. Bake until golden brown and cheese is melted, 35 to 40 minutes. Let stand 15 minutes. Serve with lettuce and garnishes.

Per serving (based on 8): 495 calories; 29 g fat;

9 g saturated fat; 101 mg cholestero­l; 31 g protein; 29 g carbohydra­te; 4 g sugar; 4 g fiber; 991 mg sodium; 300 mg calcium

Recipe from “Martha’s American Food,” by Martha Stewart

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