Sun Sentinel Palm Beach Edition
Tamale pie
Makes: 6 to 8 servings
5 1⁄2 cups water
Salt and pepper
1 1⁄4 cups yellow cornmeal
1 tablespoon butter, plus more for dish
1⁄4 cup olive oil
1 onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 green bell pepper, ribs and seeds removed, diced into
1⁄4-inch pieces
1 serrano chile, finely chopped
1 1⁄2 pounds ground turkey
1 (14-ounce) can plum tomatoes, coarsely chopped, juices reserved
1 ⁄2 cup chicken stock
1 teaspoon ground cumin
3⁄4 teaspoon ground oregano
1⁄4 teaspoon cayenne
8 pimiento-stuffed green olives, rinsed and coarsely chopped
1 1⁄4 cups grated Monterey Jack cheese
Assorted garnishes for serving, such as crisp lettuce leaves, chopped avocado, tomatoes, red onion and cilantro
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, 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 1 1⁄2 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. Recipe from “Martha’s American Food,” by Martha Stewart