Vegetarian Tamale Pie

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Makes 8-10 servings

Heat a large pan over medium high heat, and melt 1 tablespoon of the butter. Add onion, garlic, cumin, chile powder and oregano and sauté for 3-5 minutes or until onion becomes translucent, stirring occasionally. Add roasted red pepper, black beans, corn, zucchini, tomatoes, olives, green chiles, enchilada sauce or salsa and cook for 2-3 minutes until warmed through.
Prepare a 9 X 12 casserole dish with 1 teaspoon butter. Set aside.
In a large sauce pan bring 6 cups water to a boil and add 1 teaspoon kosher salt. Slowly add corn meal to water and stir for 1 minute, reduce heat to medium-low and continue to stir for about 5 minutes or until corn meal becomes tender. Add remaining 4 tablespoons butter to corn meal and stir to combine. Add 2 cups Pepper Jack cheese and mix until melted.
In casserole dish, add 1 cup of polenta and coat bottom of dish. Top with vegetable mixture, then layer remaining 2 cups cheese over vegetables. Top with corn meal mixture and spread evenly over top of casserole mixture. Top with Cotija or Feta cheese crumbles, cover pan with foil and bake in oven for 30 minutes. Remove foil from dish and bake uncovered for 30 more minutes. Remove from oven and rest for 5 minutes. Serve with chopped green onion, lime wedges and cilantro.