Well, new to me anyway. In my quest to actually consume leftovers instead of allowing them to languish in my ‘fridge in a misguided attempt to foster the evolution of new lifeforms I have stumbled on a new casserole technique. Now I am confident that many people reading this (assuming that many people will ever read this, which is a pretty big assumption to make) will receive my revelation with a Pshaw! Pshaw I say.
But having grown up on the Ohio River the concept of a Tamale Pie was about as unfamiliar and exotic as the pink sports-coats and palm trees on Miami Vice. And somehow, I remained blissfully ignorant of the Tamale Pie as my culinary experience grew. Possibly it has to do with the fact that some dishes are not considered classy enough to warrant an entry in a “real” cookbook. But here is where my JLC come in.
In my copy of Talk About Good published by the Junior League of Lafayette, LA there are several versions of Tamale Pie which I have perused with much interest. When I asked my husband what his opinion of Corn Meal mush was, he made quite the face. I am pretty sure if I had told him we were having polenta for supper he would have thought me quite the gourmand.
Having made a couple of Tamale Pies I now feel fairly comfortable in their construction and can safely say that I feel they are an excellent addition to my arsenal against leftovers. So this isn’t exactly going to be a recipe as much as a technique for you to use. I am afraid you will have to find other resources for your science experiments, because your leftovers will not be hanging about much anymore.
Cornmeal Leftover Casserole
Basic Cornmeal Mush ratio: this makes enough to top a basic 8 x 8 casserole. Increase the amount based on your casserole size. I would say your standard 9 x 11 would start with 3 C dry cornmeal and increase everything else appropriately.
1 C Cornmeal
2 1/2 C Water or Stock
2 T Vegetable Shortening (other fats might work – I just haven’t tried them)
Seasonings to taste*
Put 1 1/2 C of water, shortening and seasonings in a saucepan and bring to a boil. Mix the remaining 1 C of water with the 1 C of cornmeal. When the water has reached boiling, add the cornmeal and stir. Reduce the heat and stir, cooking for about 10 minutes. You will have to stir pretty much the whole time, if it gets lumpy discipline it with a wisk.
*Because all of my leftovers for this afternoon were Tex-Mex I used the following seasoning:
1 1/2 t Salt
1/2 t Sugar
1/4 t each Chili Powder and Black Pepper
Before I started the cornmeal mush I assembled the leftovers in a small, greased casserole. Dinner last night consisted of burritos made with black beans and ground turkey taco meat. I mixed a can of diced tomatoes in with the beans and added garlic, Lizano sauce, salt & cumin then dumped it in as the bottom layer. The next layer was some chopped onion and I topped it with the ground turkey taco meat. For some added yumminess I scattered a layer of cheddar cheese on the meat.
And then you pour on the cornmeal mush and spread it all over the top to seal in the goodness. Bake in a pre-heated 350 oven for about 30 minutes and then hit the top with your broiler until it is nice and crispy. Voila! A brand new dish that kinda tastes like last night, but not really. And man will it stretch your servings of meat.
Kinda pointless, I know, seeing that this entire “recipe” is pretty much a hack. But I was thinking about the whole “polenta” thing and it occured to me I could use this to make a casserole from leftover Italian flavored components. Put some Italian Herbs in the cornmeal instead of the chili powder and you could use it to top off … say … a leftover batch of meat sauce layered with mushrooms and mozzerella cheese. Or maybe leftover Italian sausage and peppers … it could get interesting.
note: A true Tamale Pie has cornmeal as both the bottom and top layer, to do this you will simply have to increase the amount of mush make proportionately. The positive part of this is the fact that cornmeal is CHEAP. It is an excellent method of making it possible to have large servings that fill you up – while not breaking the bank.