Black Bean Tamale Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 48 ounces black beans (rinsed and drained if using canned)
• 1/2 cup dry sherry
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 3 cups corn kernels (fresh or thawed frozen corn kernels)
• 1 jalapeno pepper, minced with the seeds
• 1 garlic clove (large, minced or crushed through a press)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano, crumbled
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 5 1/4 cups water
• 1 1/2 cups tomatoes (peeled, seeded, and coarsely chopped(fresh or canned)
• 1 cup scallion, sliced
• 1/2 cup cilantro, chopped
• 2 cups yellow cornmeal (coarse)
• 1 1/2 cups low-fat plain yogurt
• 2 cups sharp cheddar cheese (coarsely grated)
• 1/2 cup tomato sauce
• sour cream
• black olives
• radish
• fresh cilantro stem

Recipe

• 1 in a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
• 2 marinate in the refrigerator 2 to 12 hours.
• 3 drain before using.
• 4 spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
• 5 add the corn, toss once, then let brown very well, about 5 minutes.
• 6 toss again and continue browning for a minute or two.
• 7 add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
• 8 cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
• 9 turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
• 10 the recipe may be prepared a day ahead to here.
• 11 bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
• 12 meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
• 13 add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
• 14 reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
• 15 stir in 1 cup of the yogurt.
• 16 cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
• 17 spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
• 18 spoon the drained black beans on top and press in lightly.
• 19 sprinkle 1 1/2 cups of the cheese over the beans.
• 20 add all of the corn-tomato mixture and spread into an even layer.
• 21 spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
• 22 spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
• 23 sprinkle with the remaining 1/2 cup cheddar.
• 24 bake about 1 hour, or until deep golden brown on top.
• 25 remove from the oven and let stand for atleast 15 minutes before serving.
• 26 cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
• 27 if making ahead, cool to room temperature, cover with foil, and refrigerate. to reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. if at room temperature, bake at 350 for about 45 minutes. if cold, add about 15 minutes.