CHICKEN TAMALE PIE
8 to 10 servings
This dish can be baked 3 days ahead, cooled, and kept covered in the refrigerator, then reheated in a 350°F oven for 25 minutes.
Heat in a large skillet over medium-high heat:
- 1 tablespoon vegetable oil
Add and brown, breaking up the meat with a wooden spoon:
- 1 ½ pounds ground chicken or turkey
Stir in:
- 3 cups salsa, drained of excess liquid
- ½ cup sliced pimiento-stuffed green olives
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon ground cinnamon
Bring to a simmer, then reduce the heat to low and simmer gently, stirring occasionally, for 10 minutes to allow the flavors to blend. Remove from the heat.
Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.
Bring just to a boil in a small saucepan:
- 1 ⅓ cups water
- 1 cup vegetable or chicken stock or broth
Remove from the heat. Mix together in a large bowl:
- 3 cups fine cornmeal
- ⅓ cup vegetable oil
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
Stir until all the cornmeal is coated with the oil. Add the hot stock mixture and stir well. Let the batter stand for 5 minutes, then mix in:
- 2 large eggs, well beaten
Reserve 1 ½ cups of the batter. Spread the remaining batter evenly over the bottom of the prepared dish. Spoon in the chicken filling. Cover with:
- 3 cups grated Cheddar (12 ounces)
Stir into the reserved batter:
- ¼ cup hot water
Spread in a thin, even layer over the top of the pie. (The batter will blend with the cheese.) Bake until browned, about 40 minutes. Let stand 15 minutes before cutting.