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Ingredients
Pie Filling
2 tablespoons oil
1 onion, chopped
1 green bell pepper,
chopped
1-2 cloves garlic,
minced
1 lb. ground beef
2 e-oz. cans tomato
sauce
1/4 cup dry red wine
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chili
powder (1 tablespoons plus 1 1/2 teaspoons)
1 11 or 12 oz. can whole
kernel corn (white or yellow), drained
Cornmeal Crust (recipe
follows)
1/4 cup grated parmesan
cheese
Cornmeal Crust
1 cup yellow cornmeal
1 teaspoon salt
3 cups cold water
2 tablespoons butter
1/2 cup grated Parmesan
cheese
Directions
Pie Filling
Heat oil in a large
skillet. When oil is hot, add onion, green pepper
and garlic and cook until tender but not browned.
Add beef and cook until all pink color is gone,
crumbling into pieces as it cooks. Drain off excess
fat from skillet, then add tomato sauce, wine, salt,
pepper and chili powder. Mix well. Heat to a boil,
then reduce heat to low. Cover and simmer for 20
minutes. Add corn and bring to a boil again.
Line a large casserole
dish with about half of the cornmeal dough. Stir
another 1/2 cup of the cornmeal dough into the meat
sauce, stirring to thoroughly combine. Scoop or pour
meat sauce into the casserole dish over the cornmeal
dough. Scatter spoonfuls of the remaining cornmeal
dough over the entire top of the meat filling. Bake
uncovered for 45 minutes.
Remove from oven and
sprinkle Parmesan cheese over entire top, then
return to oven and bake for 15 minutes longer.
Cornmeal Crust
(Note: Make this
cornmeal crust while meat filling begins its
20-minute simmering.) In a medium saucepan, whisk
together water, cornmeal and salt. Bring mixture to
a boil, stirring often. Cook and stir on medium-high
until mixture is thickened to thin gruel (or
oatmeal) consistency. Reduce heat and simmer for 20
minutes. Stir in butter and cheese and remove from
heat. |
