Tamale Pie By Committee

• POLENTA TOPPING
• 1 cup cornmeal
• 1\ cup water
• 1 teaspoon salt
• 1 cup cream style corn
• 1/2 cup shredded cheddar
• 1 teaspoon sugar.
• FILLING
• 2 pounds ground chuck
• 1 11 ounce can Mexicorn
• 1 cup grated cheddar
• 1 16 ounce medium salsa
• 1 cup tomato sauce
• 2 teaspoons sugar
• 1 large onion chopped
• 1 green bell pepper, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 15 ounce can black beans
• 1 2.5 ounce can sliced olives
• 1/2 cup clipped cilantro
• 1/4 tsp cocoa
• 3/4 cup chicken broth
• garlic, salt & pepper to taste

1. TOPPING: Combine cornmeal in half cup cold water, then add to 4 cups boiling water & stir. Simmer 2-3 minutes, cover and remove rest 25minutes. Fold in cream-style corn, cheese and suger, cover and set aside.
2. FILLING: Brown onion, bell pepper and garlic in oil. Add ground chuck and brown. Add Mexicorn, rinsed black beans, wine/broth (I used mixture of both), salsa, tomato sauce and cilantro. Simmer till most of liquid is gone, 20 to 30 minutes. Spray deep baking dishes with Pam or other, fill 2/3 full of meat filling. Spread polenta evenly over meat mix and bake in preheated 400 degree oven 35-40 minutes. Ten minutes before serving, evenly spread shredded cheddar over dish, return to oven to melt and lightly brown cheese, and rest five minutes before serving. Serve with sour cream, additional salsa, and canned sliced jalapenos

cornmeal, water, salt, cream style corn, cheddar, sugar, filling, ground chuck, mexicorn, cheddar, salsa, tomato sauce, sugar, onion, green bell pepper, chili powder, ground cumin, black beans, olives, cilantro, cocoa, chicken broth, garlic

Taken from www.epicurious.com/recipes/member/views/tamale-pie-by-committee-1227359 (may not work)