Betty's Tamale Pie

Betty's popular Tamale Pie (as printed in the Holladay Herald and modified by me (David Westwood)

Brown 1-1.5 lbs ground meat with 1/2 cup finely chopped onion & 1/2 to 1 teaspoon garlic salt / powder (or small quantity fresh minced garlic) and salt to taste. . .

Add and simmer: 1 15 oz. can Mexican Style stewed tomatoes, 1/4 to 1/2 cup salsa, 1-2 tsp chili powder, 1/2-1 tsp oregano, pinch of cumin / fresh cilantro. Sliced olives (optional)

On stove top at low heat in sauce pan or in microwave in 2 qt glass bowl cook : 3/4 cup cornmeal & 3/4 cup hominy grits in 6 cups broth (recipe says chicken, but beef or vegetable work as well imho) and 1.5 teaspoon salt (optional) stirring frequently. Cook until mush is soft and loses raw taste (Betty/Mom sometimes added 1 small can drained corn).

Line greased 9x13" casserole dish (or 12" diameter round glass baking/casserole dish / 2 8.5/9" diameter found glass baking bowls.) with cooked cornmeal/grits pour in meat mixture and top with remaining cornmeal/gits mixture. Sprinkle generously with grated cheese.

Bake uncovered for 45 minutes at 350 degrees F.

May be cooled and reheated (some say that improves the flavor) also freezes nicely.

---------------------

Variation given to Vilo & me by Betty shortly after our marriage.

Ingredients:

1 C. Yellow cornmeal

2/3 C. Hominy grits

~1/2 tsp salt

~5 C. Water

1 can corn (optional)

1 to 1.5 lb Lean ground meat (turkey) -- use faux ground meat or mixed chili beans if you are serving it to vegetarians.

1 medium onion finely chopped

1 can (~15 oz.) Mexican style diced or stewed tomatoes

1 small can chopped olives (optional)

1 can / 2 cups of cooked chili beans - black, red, pinto or mixed (optional)

1 small can chili peppers (optional)

Salsa to taste

chili powder to taste

cumin / cilantro to taste

1-2 cups grated jack, pepper jack or sharp cheddar cheese (or a mixture of cheeses including queso fresco if available)

Directions/Procedure:

Combine cornmeal & grits in salted water in a 2 quart sauce pan or 2 qt covered glass bowl cook on stove top stirring frequently or in microwave oven for 5 minute intervals, stirring between intervals. Continue until polenta mixture is thick.

-Note one may add some cheese, corn or olives to the polenta mixture once it has thickened.

Pour a layer of cooked polenta into the bottom of a glass casserole. Reserve some polenta for topping

Heat a large skillet and brown meat (or TVP) with onions. Season with salsa, chili powder, cumin/cilantro (& lime juice -DW) as desired / to taste. When meat has browned add the diced/stewed tomatoes with a little liquid and combine thoroughly. Add drained corn, beans and peppers if desired.

When meat mixture has thickened pour evenly over the layer of polenta (cornmeal/grits) in casserole. Put remaining / reserved polenta on top of meat mixture and cover with grated cheese.

Cook between 350 and 425 degrees F. until cheese bubbles.

The dish may be made a day in advance and refrigerated until warming before serving. May also be frozen for up to two weeks.