Ingredients

How to make it

  • Crust:
  • Bring the water and salt to a boil in a large saucepan.
  • Add the cornmeal gradually, whisking constantly.
  • Continue whisking until the mixture is thick and smooth.
  • Spoon 3/4 of the mixture into a greased 3-quart (3 L) casserole and press it into the bottom and up the sides of the casserole.
  • Cover the remaining cornmeal mush and set aside.
  • Filling:
  • Melt the butter in a large heavy skillet over moderate heat.
  • Cook the onion, bell pepper, and garlic, and cook until the onions are soft but not brown.
  • Add the beef, chili powder, oregano, and cumin, and stir, breaking up the big chunks of meat, until the beef is browned.
  • Add the remaining ingredients and cook uncovered for 5 minutes.
  • Spoon the meat mixture into the cornmeal crust and top with the remaining cornmeal mush.
  • Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top crust is browned.

Reviews & Comments 5

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  • ggranison 3 years ago
    I have been trying to duplicate a recipe served in the LA unified school district way back when they used to cook the meals for school lunch. This sounds similar with the polenta crust. I think I will added whole kernel corn to the meat mixture and shape cheese to the top crust.
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    " It was excellent "
    chichimonkeyface ate it and said...
    I agree!
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    " It was excellent "
    donman ate it and said...
    Sounds great :)
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    " It was excellent "
    bonjody ate it and said...
    I LOVE tamale pie and your version is different in that the polenta goes on the bottom...in my recipe it goes on top, but why not switch? Also I add green olives, the crushed kind for a bit of color. Yummy!
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    " It was excellent "
    lacrenshaw ate it and said...
    Polenta used as a crust! What a unique idea this is, midge. I have flagged as unique and you have my thanks and my 5.
    Lorraine
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