Native American PUEBLO CORN PIE - Not TNT

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Native American PUEBLO CORN PIE - Not TNT

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 medium green or red bell pepper, diced

1 1/2 cups cooked fresh corn, or thawed frozen corn

kernels

2 1/2 cups canned pinto beans, or cooked pinto beans

2 cups chopped ripe tomatoes, or one 16-ounce can

diced, tomatoes, lightly drained

2 teaspoons chili powder, or to taste

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt to taste

Cornmeal topping:

1 1/4 cups cornmeal

1 teaspoon salt

1 cup grated organic Monterey Jack or Cheddar cheese,

or equivalent of nondairy cheese, optional

 

 

 

 

Heat the oil in a large skillet. Add the onion and

sauté until translucent. Add the garlic and bell

pepper and continue to sauté until the onion is golden

brown.

 

Add the corn kernels, pinto beans, tomatoes, and

seasonings. Stir well and simmer for 10 to 15 minutes.

Season to taste with salt. Remove from the heat.

 

Bring 5 cups of water to a rolling boil in a heavy

saucepan or double boiler. Slowly pour the cornmeal

into the water in a thin, steady stream, stirring

continuously to avoid lumping. Add the salt and cook

over very low heat, covered, for 20 minutes, stirring

occasionally.

 

Preheat the oven to 375 degrees.

 

Oil a shallow, 1 1/2-quart baking dish and line the

bottom with half of the cooked cornmeal. Pour over it

the skillet mixture and sprinkle with the optional

grated cheese. Top with the remaining cornmeal,

patting it in smoothly.

 

Bake for 45 to 50 minutes, or until the cornmeal is

golden brown and crusty. Let stand for 10 minutes,

then cut into squares to serve.

 

6 to 8 servings

 

Author: Nava Atlas - In a Vegetarian Kitchen

Formatted by Chupa Babi; 11.15.07

 

This layered casserole is adapted from a Native

American recipe.

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