| | Directions | | To cook cornmeal mush: stir 1 cup of cornmeal into 1/2 cup cold water to moisten it, in the top of a double boiler. Then add 3 1/2 cups boiling water or chicken stock and 2 teaspoons salt and mix well. Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 minutes until the water is all absorbed. For tamale; Beat the butter into the hot cooked cornmeal and set aside. Fry the onion, garlic and bell pepper with the chili powder in 3 tablespoons butter or oil until the vegetables are just slightly softened, 2 or 3 minutes. Add the cooked meat, pimientos, olives and season to taste. Put a layer of cornmeal mush in a baking dish, add the layer of meat filling and cover with another layer of mush. Bake in a preheated 350 degree oven until the mush is crusty on top, about 30 minutes. Yield: 8 servings. |
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| Ingredients | | - |  | Cornmeal Mush |
| - | | 1 cup cornmeal |
| - | | 1/2 cup cold water |
| - | | 3 1/2 cups boiling water or chicken stock |
| - | | 2 teaspoons salt |
| - | | Tamale Pie |
| - | | 1 stick butter |
| - | | 4 cups cooked cornmeal mush |
| - | | 1 onion, chopped (large) |
| - | | 2 cloves garlic, minced |
| - | | 1 green bell pepper |
| - | | 1/3 cup chili powder or to taste |
| - | | 3 tablespoons butter or oil |
| - | | 4 cups cooked hamburger |
| - | | 2 pimientos, chopped |
| - | | 1 1/2 cups black pitted olives, roughly chopped |
| - | | Salt and pepper to taste |
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