Tamale Pie

Cooking Instructions

To make the topping, place the water in a saucepan and bring just to a boil. Whisk in the cornmeal and masa harina and stir until a boil is reached and the mixture is uniformly thickened, after a few minutes. Add the salt, chile or chile powder, and corn oil or butter, and transfer to the top of a double boiler. Place it over simmering water, cover and cook for 40 minutes while you make the filling.

In a large, wide pot over high heat, warm the oil. When hot, add the onion, bell pepper, and celery and saute until the onion begins to color around the edges, 5 to 7 minutes. Add the garlic, corn, lima beans, kidney beans, oregano, cumin, and chile or chile powder. Add the salt and bean broth or water. Lower the heat and simmer until only a little liquid is left, about 30 minutes. Taste for salt.

Preheat an oven to 375 degrees F. Spoon half of the cooked cornmeal onto the bottom of a 2-quart baking dish and let it set for 5 minutes. Spread half of the vegetable stew over the cornmeal layer, then cover it with half of the black olives and half of the cheese. Top with the remaining vegetables and the rest of the olives. Stir the remaining cheese into the cornmeal mixture and spread it over the top of the casserole. (At this point, it can be covered with plastic and refrigerated overnight or until you're ready to cook it.)

Bake until bubbling and hot, about 1 hour. Serve piping hot with sour cream dolloped on top.

Wine Pairing(s)

Chateau Saint Sulpice Bordeaux

Villa Mt. Eden 'Tall Trees' Reserve Cabernet Sauvignon

Clone 7 Cabernet Sauvignon

Geyser Peak Cabernet Sauvignon

Calon Segur Saint Estephe

Oak Vineyards Cabernet Sauvignon

Chateau Haut-Surget Lalande-de-Pomerol

Chateau Talbot Saint Julien Grand Cru

Chateau Cotes De Chambeau Montagne Saint-Emilion

B.R. Cohn 'Olive Hill' Cabernet Sauvignon