cups cornmealA classic example of complementary proteins, this tasty and filling savoury pie hails from the American Southwest.
SERVES 6
3 cups water
1 cups cornmeal
1 t. salt
1 T. chili powder
2 T. oil or butter
2 T. dried parsley (or
6 T. fresh, minced)
Bring water to the boil in a heavy-bottomed pan (preferably nonstick). Stir in the corn meal, oil, and seasonings. Simmer, stirring occasionally, for 20 to 25 minutes. The cornmeal should be thick, rather than runny. Spoon the thickened cornmeal into a lightly oiled 10˝ deep dish pie plate. Use the back of a spoon to spread the cornmeal evenly over the bottom and sides of the pan. The crust should be about 1˝ thick.
4 T. oil
1 medium onion, diced
1 medium green pepper, diced
1 red pepper, diced
4 cloves garlic, minced
1 (4 oz.) can diced roasted green chilis
dash of Worchestershire
salt, pepper to taste
2 T. ground cumin
Heat oil in a skillet. Brown the onion and the peppers with seasonings. PREHEAT OVEN TO 350° F.
3 cups cooked pinto or kidney beans, drained
½ cup sour cream
3 to 5 T. picante sauce (to taste)
Combine beans, sour cream, and picante sauce with the browned onions. Mix well; heat over medium high heat for 10 to 15 minutes, stirring gently. Fill the cornmeal crust with the bean mixture; level with a knife or spatula.
1½ cups grated cheese (cheddar or Monterey Jack)
dash of chili powder
1 green onion, diced
Sprinkle cheese evenly over the pie. Top with a dusting of chili powder and diced green onion for colour. Bake for 20 minutes, until the pie is heated throughout and the cheese has melted.
METRIC/IMPERIAL CONVERSIONS
1 teaspoon (t.) = 5 millilitres (ml)
1 tablespoon (T.) = 15 millilitres (ml)
1 cup = approximately 250 ml
1 ounce (oz.) = approximately 30 grams
2.2 pounds (lbs.) = 1 kilogram
1 inch (˝) = 2.54 centimetres (cm)