|
|
Sweet Corn and Bean Tamale
Pie Cooking
Recipes
|
|
Ingredients : |
|
2
30 ml
1
2
1
2
10 ml
450 g
15 ml
425 g
15 ml
For the topping :
115 g
15 ml
2.5 ml
10 ml
1
100 ml
15 ml
50 g |
cobs
vegetable
oil
onion,
chopped
garlic
cloves, crushed
red
pepper, seeded and chopped
green
chilies, seeded and chopped
ground
cumin
ripe
tomatoes, peeled, seeded and chopped
tomato purée
red kidney
beans, drained and rinsed
chopped
fresh oregano
oregano
leaves, to garnish
polenta
plain
flour
salt
baking
powder
egg,
lightly beaten
milk
butter,
melted
smoked
Cheddar cheese, grated |
Method :
- Preheat the oven to 220oC/425oF/Gas 7.
- Remove the outer husks and silky threads from the corn cobs,
then par boil in boiling, but not salted, water for 8 minutes.
- Drain and leave until cool enough to handle, then run a sharp
knife down the corn cobs to remove the kernels.
- Heat the oil in a large pan and dry the onion, garlic and pepper
for 5 minutes, until softened.
- Add the chilies and cumin and fry for 1 minute.
- Stir in the tomatoes, tomato purée, beans, corn kernels and
oregano.
- Season.
- Bring to the boil, then simmer, uncovered, for 10 minutes.
- Meanwhile, make the topping.
- Mix together the polenta, flour, salt, baking powder, egg, milk
and butter in a bowl to form a smooth, thick batter.
- Transfer to the corn kernels and beans to an ovenproof dish,
spoon the polenta mixture over the top and spread evenly.
- Bake for 30 minutes.
- Remove from the oven, sprinkle over the cheese, then return to
the oven for a further 5 - 10 minutes, until golden.
Serves 4
|
Learn how
to cook Vegetarian Recipes
Subscribe to our newsletter
|
Get the above cooking ingredients here
|
|
|