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Great
Recipes - Sweet Corn and Bean Tamale Pie Recipe
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Sweet corn and Bean
Tamale Pie Recipe
Ingredients
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2 corns on the cob
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30ml/2 tbsp vegetable oil
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1 onion, chopped
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2 garlic cloves, crushed
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1 red pepper, seeded and chopped
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2 green chilies, seeded and chopped
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10ml/2 tbsp ground cumin
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450g/1 lb ripe tomatoes, peeled, seeded and
chopped
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15ml/1 tbsp tomato puree
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425g/15oz can red kidney beans, drained and
rinsed
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15ml/1 tbsp chopped fresh oregano
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oregano leaves, to garnish
For the topping
Serves 4
Method:
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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.
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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.
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To make the topping, mix the polenta, flour, salt,
baking powder, egg, milk and butter to form a thick
batter.
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Transfer the bean mixture to an ovenproof dish,
spoon the polenta mixture over a spread evenly.
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Bake
for 30 minutes. Remove from the oven, sprinkle the
cheese over the top, then bake for a further 5-10
minutes, until golden.
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