Ingredients: |
Ingredients: Filling:
2 lbs chorizo sausage, sliced half inch (or other sausage and/or ground beef)
1 large yellow onion, diced
6 cloves garlic, diced
1 bell pepper, diced
2 stalks celery, diced
2 24 oz. can whole peeled tomatoes (chopped roughly) including juice
2 cans jumbo black olives, drained
1 package Carol Shelby's Chili Fixins or 3 tbls chili powder.
Crust:
1 cup polenta
4 cups water
2 tbls butter
1 tsp salt
Topping:
1 cup grated cheese (Pepper Jack, Cheddar)
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Directions: |
Directions:Preheat oven to 350º
In a saucepan, boilthe four cups of water and tsp salt Add the polenta in a stream while stirring. Stirring continuously, cook the polenta until done, about 20 minutes. You want a thick polenta. Add water sparingly as needed. Just as the polenta is done, stir in the butter. Taste for salt.
Heat a dutch oven over medium high heat. Add onion, celery, bell pepper and a pinch of salt. Cook, stirring occasionally until veg is softened. Add garlic. Add sausage or meat and cook until just a little pink remains. If there is excess grease at this stage, spoon it out. Add the chili powder, and tomatoes. Simmer for 20 minutes. Add the olives, taste for salt and pepper. If you want it hotter, add some cayenne or fresh chilies.
Spoon the polenta into a 9 x 13 ceramic baking dish working it up the sides of the dish as well as over the bottom.
Pour the filling in over the sauce, top with the cheese, and bake until brown and rapidly bubbling--about 45 minutes.
Even better the next day. |
This recipe for Tamale Pie is from