A comforting and savory Tamale Pot Pie featuring a rich ground beef and vegetable filling seasoned with Mexican spices, topped with creamy polenta and shredded cheddar cheese. Includes a vegan modification option.
1. Bring all the ingredients for the polenta (4 Cups Water, 1.5 tsp Salt, 1 Clove Garlic, 1 Cup Polenta, 1 Tbsp Butter) to a boil and then turn down to a simmer and cook uncovered for 25 minutes, stirring often. Preheat the oven to 375°F.
2. In a large pot, sauté all the vegetables for the filling (1 Onion, 2 Carrots, 2 Stalks Celery, 4 Large Poblano Peppers, 1 Jalapeño, 1 Ear Fresh Corn, 8 oz. Mushrooms) until tender with salt and pepper to taste. Add the rest of the filling ingredients (1 lb. Lean Ground Beef, 2 Tomatoes, 1 Cup Green Enchilada Sauce) and the Mexican spice mix (1.5 tsp Salt, 1.5 tsp Cumin, 1.5 tsp Chili Powder, 0.75 tsp Oregano, 0.75 tsp Smoked Paprika, 0.75 tsp Coriander, 0.75 tsp Garlic Powder, 0.25 tsp Black Pepper, Dash of Cayenne Pepper) and sauté until the beef is cooked through.
3. Transfer the filling into a baking dish (or individual dishes). Cover the top with a layer of 1 Cup Shredded Cheddar Cheese, then the prepared polenta, then more shredded cheddar cheese. Bake at 375°F for 25 minutes. Enjoy! This dish makes amazing leftovers too.
Vegan Modification: Sub in black beans for ground beef and plant-based cheese for cheddar; leave out the butter in the polenta.
