"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for TAMALE PIE, by , is from OUR FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mom's Recipe


In a crock pot:

1/2 large or 1 small onion, chopped
3 tbs tomato paste
1 can 14.5 oz diced tomatoes with jalapeno peppers
3 cloves garlic, finely minced
1 tbs chili powder
1/2 tsp salt

Mix the above ingredients together and then add 2 to 2 1/2 pounds boneless port roast. Cook on low heat, covered, for approximately 6 hours or until meat is tender. Remove meat from crock pot and shred with two forks, return meat to sauce and allow to cool.

2 each 1# rolls of polenta, sliced about 1/3 inch thick
1 can 15 oz whole kernel corn - well drained
1 can 8 oz ripe olives, well drained and sliced
2 cups shredded Mexican style cheese or a combination of grated jack and cheddar cheese

In a lightly greased 9 x 13 inch casserole place one roll of sliced polenta to cover the bottom of the casserole, then add about 3/4" thick layer of meat, sprinkle the drained whole kernel corn over top, then the sliced olives. Cover with remaining layer of sliced polenta and then the grated cheese.

Bake uncovered in a 350 degree oven for about one hour or until the cheese is melted and lightly browned.




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