Want a simple comfort food recipe that is perfect for cold winter nights? Try this recipe for Gluten Free Tamale Pie! It comes together in a snap, and makes great leftovers... that's my kind of recipe. The best part is that you probably already have most of the ingredients on hand. So what are you waiting for? You can make this tasty Gluten Free Tamale Pie for dinner tonight!
Gluten Free Tamale Pie
2 15 oz cans of red kidney beans, rinsed and drained
2 cloves of garlic, finely chopped
2 cups of gluten free enchilada sauce (canned or homemade)
1 cup whole kernel corn
1 can (2 1/4 oz.) sliced black olives, drained
1 tsp. salt
2 1/4 cups yellow corn meal
2 cups water
1 can (12 fl. oz.) evaporated milk
1 tsp. salt
1 can (4 oz.) diced green chiles
1/2 cup (2 oz.) shredded cheddar cheese
Optional: Sour cream, diced tomatoes, and sliced scallions for garnish.
Preheat oven to 425 degrees F. Grease an 8x8 baking dish; set aside.
For filling combine beans, garlic, corn, enchilada sauce, olives, and salt in a medium sized bowl; set aside.
For crust combine cornmeal, water, evaporated milk, and salt in a medium saucepan. Cook over med-high heat, stirring frequently, for 5-7 minutes or until thickened. Stir in chiles. Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
Bake for 10 minutes. Cool in dish on a wire rack. Spoon filling into corn meal crust. Spread reserved corn meal mixture over filling.
Bake for 15 to 20 minutes. Sprinkle with cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Garnish individual servings with sour cream, chopped tomatoes, and sliced scallions if desired. Yield: 4-6 servings
*Based on a recipe from Alber's Corn Meal