Chunky Chili Tamale Pie

Living in community was one if the richest experiences of my life.  We would have community dinner twice a week and take turns cooking for each other. My housemate made a habit of veggie remixing recipes she'd find in magazines. When I tasted her version of a better homes and gardens chicken and olive tamale pie I was inspired!  I took a bit of a left though. I hope you injoy this, I know I did. 

Here is what I call:

Chunky chili tamale pie with olives

Ingredients:

3/4 c water

3/4 c milk (unsweetened almond milk works too)

1/2 c cornmeal

1 14 oz bag frozen organic sweet corn

1 12 oz bag pound Morningstar veggie crumbles

1 16 oz bag frozen black eyed peas, cooked til tender

1 T ground cumin

2 T organic ketchup 

1 16 ounce jar mild or medium green or red salsa

1/4 c pimiento-stuffed green olives, chopped

1 med onion chopped 

1 poblano pepper finely chopped

4 T butter 

3 T extra virgin olive oil

1 tomato, thinly sliced

1/4 c crumbled queso fresco or feta cheese (optional)

Garnish of bias sliced green onion

Coarse black pepper 

Sea salt 

Directions:

1. Preheat oven to 400 degrees F.

2. In a large saucepan add 2 tablespoons of the butter and sauté 1/2 of the chopped onion and 1/2 of the poblano pepper over medium heat. 

3. Add the corn and sauté til warmed through. Add the milk and water raise the heat to high and bring to the boil.  Gradually whisk in cornmeal; reduce heat. Cook, whisking constantly for 3 minutes. Reduce heat to medium-lowand stir frequently, for 10 minutes.  Add pepper and salt to taste.  Remove from the heat. 

4. Meanwhile, in a 12 inch cast iron skillet add the other 2 tablespoons of the butter and all of the olive oil and sauté the other half of chopped onion and poblano pepper over medium heat until the onions are just translucent, about 5 minutes, stirring occasionally.  Add the ketchup and cumin and let the spices warm through perfume your vegetables. 

5. Add the Morningstar veggie crumbles and sauté til warmed through. Then add the black eyed peas and sauté til warmed through. Turn off the heat and add the salsa, and olives. Spoon cornmeal mixture over the top then arrange the tomato slices atop and bake, uncovered, for 20 to 25 minutes or until mixture is heated through.

6. Top with crumbled cheese and sprinkle green onion and injoy.