Monday, August 19, 2013

Polenta Tamale Pie

I adored tamale pie when I was a kid. All that corn, and those big fat whole olives. Mmmm. So good. This version is easier, fresher, and brighter than any I've ever made. Topped with cashew sour cream and toasted pine nuts, it's everything I hoped it would be.


Polenta Tamale Pie
serves 4-6

Crust:
1 cup coarse organic polenta
3 cups water
2 T nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
1 tsp dry basil
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Topping:
1 red onion, chopped
1 med. zucchini, chopped
1 med. yellow squash, chopped
1 can diced tomatoes
2 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
2 T nutritional yeast
1 cup corn
1 can pitted black olives, whole
1 can pinto beans, drained and rinsed
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Cashew Sour Cream
toasted pumpkin seeds

Whisk the crust ingredients together in a sauce pan. Bring to a boil, then reduce heat to med-low and cook for 4-5 minutes, stirring constantly. Turn off the heat, cover the pan, and let it sit for 2 minutes. Spread the polenta into an oiled 8x11 (2.5 qt) casserole dish. Use a larger dish for a thinner crust.


Preheat the oven to 350º.
Saute the onion and squashes for 3-4 minutes in a little bit of water. Add the tomatoes and seasonings, then stir in the corn, olives, and beans. Cook for 2-3 minutes more.



Spread the topping over the crust and bake at 350º for 40-45 minutes. Let it sit for 5-10 minutes before cutting. Serve with Cashew Sour Cream and a sprinkle of toasted pumpkin seeds.


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