Vegetarian Tamale Pie

Tamale pie skips the husk-wrapping fuss and bakes the whole idea into a casserole dish. A spiced cornmeal mush does double duty here as both the bottom crust and the lid, sealing in a savory filling so every forkful gets soft polenta and hearty beans at once.

The filling leans on a cooked seven-bean and barley mix, mashed for body, then warmed through with sauteed onion, sweet red pepper, corn, and ripe olives. Cumin and chili powder carry the Southwestern punch, and since the beans go in already cooked, a quick five-minute simmer is all the filling needs.

Spread two-thirds of the cornmeal over the bottom and up the sides, scoop in the filling, then cap it with the rest. A scatter of grated cheese melts into a golden, bubbling top as it bakes.

Chef Tips

• Stir the cornmeal into cold water before it ever hits heat. Dumping it into boiling water all but guarantees lumps.
• Cook the cornmeal until it pulls thick and glossy and comes to a real boil. A loose crust will slump instead of holding the filling.
• Mash the beans only partway so the filling keeps some texture and bite.
• It firms up as it cools and reheats beautifully, so it doubles as a make-ahead lunch.

Variations

• No seven-bean blend on hand? Pinto or black beans stand in nicely.
• Fold in diced green chiles or a chopped jalapeno for real heat.
• Swap in sharp cheddar or pepper jack on top for more bite.