Tamale Pie
This is an incredible dish and a major crowd pleaser. Serve with sour cream, salsa and corn ships if you like.
1 tablespoon extra-virgin olive oil
4 cups chicken stock, plus additional for loosening polenta
2 cups milk
4 slices bacon, chopped
1 small onion, chopped
2-3 large cloves garlic
3/4 pound ground beef sirloin
3/4 pound ground pork
1 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
2 cans of Progresso Tomato Basil soup
2 cups quick-cook polenta, found in Italian foods or specialty foods aisles
1/4 cup cilantro leaves, chopped
2 scallions, sliced
1 cup shredded cheddar cheese
30 Minutes
Cutting board
Large Knife
2 Large skillets
Preheat broiler to high.
Preheat a medium-size skillet over medium-high heat with 1 tablespoon of olive oil. In another pot over medium-high heat, pour in the chicken stock and milk for the polenta. Give the bacon a quick rough chop and add to the preheated skillet.
Cook bacon until just barely crispy, about 2-3 minutes. While the bacon is cooking, start chopping your veggies (the onion, pepper, and garlic).
Turn the heat up to high under the skillet with the bacon and add the ground meats, breaking it up into small bits with the back of a wooden spoon.
Add the chili powder, cumin, some salt and pepper. Add all the chopped veggies and the can of tomato sauce to the skillet, and bring up to a bubble. Let simmer for a few minutes and transfer into a baking dish.
Pour the quick-cook polenta in a slow steady stream into the boiling stock/milk mixture, whisking constantly. Season with salt and pepper, then add the cilantro and sliced scallions.
You want the polenta to be relativity easily to pour so if you need to add more chicken stock to loosen it up, go for it! Pour the polenta immediately over the meat mixture in as even a layer as possible; giving it a shake to settle it on top evenly.
Top with the cheddar cheese and transfer to the broiler to brown up, about 3-4 minutes.
Remove and serve straight from the skillet.
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