Recipe - Hot Tamale Pie

1 tablespoon Olive oil
1 md Onion; finely chopped
1 md Yellow, red or green bell
pepper; seeded and finely
chopped
2 Garlic cloves; minced
1 cn Unsweetend tomato sauce (16
oz)
1 cn Pinto beans; rinsed and
drained (16 oz)
1 Ear corn; kernels cut off
cob, OR
Three fourths cup Frozen corn; thawed
1 teaspoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Fine sea salt
pn Cayenne pepper
3 cup ;water
1 cup Yellow stoneground cornmeal
1 tablespoon Freshly squeezed lemon juice
1 teaspoon Dijon mustard
One half teaspoon Fine sea salt

Heat the olive oil in a large frying pan over mediumhigh heat. Add the
onion bell pepper, and garlic and cook until softened. 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili
powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish.

Preheat the oven to 350 degrees.

Boil the water add the cornmeal, lemon juice, mustard, and salt in a large
saucepan, and stir until mixed. Bring to a boil over mediumhigh heat, then
immediately reduce the heat to low and simmer, stirring often, until
thickened, 4 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool
for 10 minutes before serving.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini