For SAP. Because I lurves you. 😉
Mushroom-Chile Tamale Pie* 2T olive oil
* 1 large onion, chopped
* 1 med zucchini, chopped into 1/2-inch cubes
* 1 lb cremini mushrooms, sliced thin
* 2 garlic cloves, minced
* 2 T chili powder
* 2 tsp dried oregano
* 1 tsp salt
* 1 (14.5 oz) can tomatoes in juice, juices reserved, tomatoes chopped
* 1 T unsalted butter
* 1 jalapeño pepper, seeded & minced
* 2 cups cold water
* 1 cup yellow stone-ground cornmeal
* 1 cup grated sharp cheddar
–Position rack in center of oven. Preheat to 350. Lightly oil a 10-inch, deep-dish pie plate.
–In large nonstick skillet, heat oil over medium heat. Add onion and zucchini and cook until softened, about 5 minutes. Add mushrooms and garlic. Cook, stirring often, until the mushrooms give off their liquid and it evaporates (about 8 mins). Add chili powder, oregano, and 1/2 tsp salt and stir for about 30 seconds. Add tomatoes & their juices and bring to boil over high heat. Cook until the tomato juices evaporate and the mix thickens (about 5 mins). Transfer to the prepared pie plate.
–Meanwhile, in medium saucepan, heat butter over med heat. Add jalapeño and cook until softened (about 1 min). Add 1 cup of the water and the remaining 1/2 tsp salt and bring to boil over high heat. In small bowl, whisk the remaining 1 cup water with the cornmeal until smooth. Whisk into the boiling water and bring to boil. Reduce the the heat to med-low. Cook, whisking constantly until slightly thickened (about 2 mins). Whisk in 1/2 cup of cheese.
–Spread the hot cornmeal over the vegetable mix in dish. Sprinkle with remaining cheese. Place on baking sheet. Bake until cheese is melted and filling bubbles, about 30 minutes. Serve piping hot!
If you’d like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com Include a link to your blog, if you have one!