Tamale Skillet Pie

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Tamale Skillet Pie

I adapted this from a Rachael Ray recipe for a 15 minute skillet to make it kosher, it is so quick and so good.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings

Ingredients

  • 1 tablespoon Extra-virgin olive oil
  • 21/2 cups vegetable stock or water and bouillon, plus additional for loosening polenta
  • 2 cups skim milk
  • 1 Small onion, chopped
  • 1 small green bell pepper, chopped
  • 1 jalapeño pepper, chopped
  • 2 to 3 large cloves garlic
  • 1 package veggie ground beef crumbles
  • 1 can of beans, red or black
  • 1 tsp. chili powder or more if you want it hotter
  • 2 teaspoons cumin
  • Salt and pepper
  • 1 15- ounce can tomato sauce
  • 11/2 cups quick-cook polenta, found in Italian foods or specialty foods
  • 1/4 cup (a generous handful) cilantro leaves, chopped
  • 2 scallions, sliced
  • 1 cup shredded cheddar cheese

Preparation

Preparation

1 Preheat broiler to high.

2 Preheat a medium-size skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. In another pot over medium-high heat, pour in the stock and milk for the polenta.

3 Chop the veggies and add them as they are ready to the skillet, onion first.. Add the fake meat to brown for a few minutes before adding the the chili powder, cumin, some salt and pepper and the can of tomato sauce to the skillet, and bring up to a bubble. Let simmer while you finish putting togeth

4 Pour the quick-cook polenta in a slow steady stream into the boiling stock/milk mixture, whisking constantly. Season with salt and pepper, then add the cilantro and sliced scallions. You want the polenta to be relatively easy to "pour" so if you need to add more stock or water to loosen it up, go fo

5 Top with the cheddar cheese and transfer to the broiler to brown up, about 3-4 minutes.

6 Remove and serve straight from the skillet.

Special instructions

I adapted this from a Rachael Ray recipe for a 15 minute skillet to make it kosher, it is so quick and so good.