VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | Polenta |
| 1 LB ground beef |
| 1 small onion, finely chopped |
| 2 Tbsp olive oil |
| 1 can (29 oz) stewed tomatoes |
| 1/2 cup chopped black olives |
| 1 Tbsp chili powder (or more to taste) |
| 1 tsp oregano |
| 1 Tbsp dried cilantro |
| Salt & pepper to taste |
DIRECTIONS: Prepare the polenta & while it is cooking sauté the onions in the oil until translucent. Remove from the pan & sauté the ground beef in the same pan cooking until no longer pink, do not overcook. Drain the grease & return the onions to the pan & add the tomatoes, olives, chili powder, oregano, cilantro & cook on low for 10 minutes. Add salt & pepper. Spoon half of the cooked polenta into a 9 inch pie pan sprayed with pan spray (you may not need half of the polenta based upon your pan). Allow the polenta to sit & firm, about 15 minutes then pour the beef mixture on top followed by a topping of the polenta. Bake at 350 F for 40 minutes or until the top is browed.
SERVINGS: 4
SERVING TIPS: This recipe comes from a recipe in our Daily Sun newspaper by Thom Ris who is the author of "Palm Springs Lifestyles Cookbook", available locally & you can order it from your local book store. The recipe is slightly different from my own, which I love, & I must admit his is better.
TAMALE PIE