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Tamale Pie with Winter Greens
Posted By Ellen Kanner On December 6, 2011 @ 4:44 pm In A Southwestern Supper,Casseroles and other comfort foods,Contemporary Casseroles | No Comments
Preheat oven to 375 degrees F. Lightly oil 9-inch deep dish pie pan or 8 by 8-inch ovenproof baking dish.
Set out a generous-sized roasting pan big enough to fit the prepared baking dish. Fill about halfway with water. Place inside oven on oven rack.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add chopped onion, jalapeno and garlic, stirring briefly, until the vegetables soften, about 7 minutes.
Add hominy or corn, chopped oregano, and paprika, stirring until mixture is well combined. Remove from heat and set aside.
In a large bowl, combine corn meal and baking powder. Pour in water or vegetable broth and the remaining 5 tablespoons olive oil. Using a hand-held mixer, an immersion blender or a big spoon and a little muscle, blend together well for 5 minutes, or until mixture becomes like pancake batter.
Pour into prepared baking dish. Spoon chili and hominy mixture on top. The topping may sink into the corn meal batter. Don’t worry. It will rise, phoenix-like, as it bakes.
Cover the pan tightly with foil and place in the larger roasting pan. Bake for 45 minutes.
Remove from oven, careful not to slop hot water onto casserole or yourself. Remove foil. Top tamale pie with chopped greens and optional grated cheddar.
Return to roasting pan and heat, uncovered, for about 10 minutes, until cheese melts and greens just wilt. Top with salsa, sour cream, guacamole, anything you like.
Ellen Kanner is the Huffington Post’s Meatless Monday blogger, the syndicated columnist the Edgy Veggie  and contributor to publications including Culinate,  Bon Appetit and Every Day With Rachael Ray as well as her own blog Edgy Veggie .
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