Here’s a recipe I’ve made many times over the years as a Thanksgiving main dish. It’s one of my family’s favorites, so I made sure to include it in Vegan Holiday Kitchen. This layered casserole of cooked cornmeal topping a tasty bean chili is adapted from a Native American recipe. Photo by Rebbeca Crump of Ezra Poundcake. Go to her site to see her original post on this recipe.
Pueblo Corn Pie
- 1 to 2 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 medium green or red bell pepper diced
- 2 cups cooked fresh or thawed frozen corn kernels
- 2 1/2 cups canned or cooked pinto beans
- 2 cups chopped ripe tomatoes or 15- to 16-ounce can diced tomatoes (try fire-roasted), lightly drained
- 2 teaspoons good-quality chili powder or more, to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin or more, to taste
- Salt to taste
Cornmeal topping (or see shortcut):
- 1 1/4 cups cornmeal
- 1 teaspoon salt
- 1 cup grated vegan cheese optional (great with Daiya)
- Heat the oil in a large skillet. Add the onion and sauté until translucent.
- Add the garlic and bell pepper and continue to sauté until the onion is golden brown.
- Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
- Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
- Preheat the oven to 375 degrees F.
- Lightly oil a shallow 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour the skillet mixture over it and sprinkle with the optional grated cheese.
- Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then scoop out to serve, making sure that each serving includes plenty of the cornmeal topping.
Shortcut: If you don’t want to take the time to cook cornmeal, use two 16-ounce tube of prepared polenta (you may not need all of both tubes, depending on the size of your casserole dish) Simply cut into 1/4-inch rounds; line the bottom of the casserole with enough to cover it; pour the bean and corn stew evenly over them, and arrange more polenta rounds nicely over the top of the stew. Top with the optional vegan cheese.