Tamale Pie

made this tonight, it's still cooling. i think it's gonna be good!

ps: turned out great!!!! patrick loved it!

Hot Tamale Pie

1 tablespoon olive oil 1 medium onion, finely chopped 1 medium yellow, red, or green bell pepper, seeded and finely chopped 2 garlic cloves, minced 1 16-oz. can unsweetend tomato sauce 1 16-oz. can pinto beans, rinsed and drained 1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon fine sea salt pinch of cayenne pepper 3 cups water 1 cup yellow stone-ground cornmeal 1 tablespoon freshly squeezed lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.

Preheat oven to 350°. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 minutes before serving. Makes 8-inch square pie.