Tamale Pie
Serves 4 to 6
Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Popular Tex-Mex fare, tamale pie is typically composed of a saucy meat and vegetable
filling, capped off with a hearty cornmeal topping. We wanted to ditch the meat but
keep the big flavor. For the topping, we simplified things by using instant polenta
and making it in the microwave; Monterey Jack and scallions provided a flavor boost.
For the filling, we combined kidney beans, diced tomatoes, and tempeh with tomato
sauce for body and taco seasoning for flavor, then spread the polenta over the mixture
in the slow cooker. A few hours later, our easy tamale pie was perfectly done and
incredibly satisfying. Be sure to use dried, instant polenta here; do not substitute
traditional polenta or precooked polenta in a tube. Tempeh comes in a variety of styles
and flavors; any style will work here, but be sure to select plain, not flavored,
tempeh. See the sidebar that follows the recipe.
|
2¼ |
cups water |
|
¾ |
cup instant polenta |
|
|
Salt and pepper |
|
1 |
cup shredded Monterey Jack cheese |
|
4 |
scallions, sliced thin |
|
2 |
tablespoons unsalted butter |
|
1 |
(1-ounce) packet taco seasoning mix |
|
1 |
(15-ounce) can kidney beans, rinsed |
|
1 |
(15-ounce) can diced tomatoes |
|
2 |
poblano chiles, stemmed, seeded, and chopped |
|
1 |
(15-ounce) can tomato sauce |
|
8 |
ounces tempeh, cut into ½-inch pieces |
1. Combine water, polenta, and 1 teaspoon salt in bowl, cover, and microwave until most of water is absorbed, 6 to 8 minutes. Stir polenta thoroughly, then continue to microwave, uncovered, until polenta is creamy and fully cooked, 1 to 3 minutes longer. Stir in Monterey Jack, scallions, and 1 tablespoon butter and season with salt and pepper to taste. Cover to keep warm.
2. Microwave taco seasoning and remaining 1 tablespoon butter in separate bowl, stirring occasionally, until fragrant, about 1 minute; transfer to slow cooker. Stir in beans, tomatoes and their juice, poblanos, tomato sauce, and tempeh. Spoon cooked polenta over filling and smooth into even layer using spatula. Cover and cook until flavors meld and tempeh is tender, 4 to 5 hours on low or 3 to 4 hours on high. Serve.