Great Recipes - Sweet Corn and Bean Tamale Pie Recipe

  
 

Sweet corn and Bean Tamale Pie Recipe

 

Ingredients

  • 2 corns on the cob

  • 30ml/2 tbsp vegetable oil

  • 1 onion, chopped

  • 2 garlic cloves, crushed

  • 1 red pepper, seeded and chopped

  • 2 green chilies, seeded and chopped

  • 10ml/2 tbsp ground cumin

  • 450g/1 lb ripe tomatoes, peeled, seeded and chopped

  • 15ml/1 tbsp tomato puree

  • 425g/15oz can red kidney beans, drained and rinsed

  • 15ml/1 tbsp chopped fresh oregano

  • oregano leaves, to garnish

For the topping

  • 115g/4 oz polenta

  • 15g/1/2 oz plain flour

  • 2.5ml/1/2 tsp salt

  • 10ml/2 tsp baking powder

  • 1 egg, lightly beaten

  • 120ml/4 fl oz milk

  • 15g/1/2 oz butter, melted

  • 50g/2 oz grated smoked Cheddar cheese

Serves 4

Method:

  1. Preheat the oven to 220C. Husk the corn on the cob, then par- boil for 8 minutes. Drain, leave to cool slightly, then remove the kernels with a sharp knife.

  2. Fry the onion, garlic and pepper in the oil for 5 minutes, until softened. Add the chilies and cumin; fry for 1 minute. Sir in the tomatoes, tomato puree, beans, corn kernels and oregano. Season to taste. Simmer, uncovered, for 10 minutes.

  3. To make the topping, mix the polenta, flour, salt, baking powder, egg, milk and butter to form a thick batter.

  4. Transfer the bean mixture to an ovenproof dish, spoon the polenta mixture over a spread evenly.

  5. Bake for 30 minutes. Remove from the oven, sprinkle the cheese over the top, then bake for a further 5-10 minutes, until golden.