Corn and Lobster Pie in a Chili-Polenta Crust

• 2 23 cups water
• 23 cup yellow cornmeal
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• Freshly ground pepper to taste
• Olive oil spray
• 3 large cloves garlic, unpeeled
• 2 eggs
• 1 cup milk
• 1 teaspoon salt
• Freshly ground pepper to taste
• Kernels from 2 large ears of corn
• Kernels from 1 large ear of corn
• 2 lobsters, steamed, tail and claw meat removed and cut into 1/2-inch dice
• 1 red and 1 yellow bell pepper, stemmed, cored, deribbed and cut into 1/4-inch dice
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon chopped cilantro
• 2 scallions, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Bring water to the boil in a medium saucepan.
2. Stir together cornmeal, chili powder, salt and pepper.
3. Whisking constantly, add the cornmeal to the water in a slow, steady stream.
4. Switch to a wooden spoon, lower the heat slightly and cook, stirring constantly, until the mixture is very thick, about 25 minutes.
5. Spray a 9-inch pie plate with the olive oil and spoon the polenta into it.
6. Place a large sheet of plastic wrap over the polenta and press it out with your hands to evenly cover the bottom and the sides of the pie plate.
7. Remove plastic and set dish aside.

water, yellow cornmeal, chili powder, salt, freshly ground pepper, olive oil spray, garlic, eggs, milk, salt, freshly ground pepper, kernels, kernels from, lobsters, red, pepper, cilantro, scallions, lime juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4162 (may not work)