Friday, May 13, 2005

Turkey and Chipotle Black Bean Tamale Pie

Turkey and Chipotle Black Bean Tamale Pie (Adapted from Rick Rodgers)

2 tablespoons olive oil
3/4 cup chopped onion
1 jalapeño, seeded and minced
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons chili powder
2 cups chicken broth
8 ounce can tomato sauce
1 to 2 chipotle chiles in adobo sauce, finely chopped
1 teaspoon salt, divided
3 cups chopped cooked turkey
15.5 ounce can black beans, rinsed and drained
1 cup corn kernels
1 1/2 cups water
1 1/2 cups cold water
1 1/2 cups stone-ground yellow cornmeal
4 ounces shredded extra-sharp Cheddar cheese

Preheat the oven to 350

In a medium saucepan, heat oil over medium. Stir in onion and jalapeño - cook until the onion is golden, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Sprinkle in flour and chili powder, stirring until vegetables are coated.

Gradually whisk in broth. Stir in tomato sauce, chipotle and 1/4 teaspoon salt. Bring to a simmer - reduce the heat to medium-low and cook, stirring often, until the sauce thickens, about 5 minutes. Stir in cooked turkey, black beans and corn. Scoop the mixture into a 9" x 13" baking dish coated with nonstick spray.

In another medium saucepan, bring 1 1/2 cups water and the remaining 3/4 teaspoon salt to a boil. In a medium bowl, whisk together cornmeal and 1 1/2 cups cold water. Whisk into the boiling water - cook, whisking constantly, until the mixture is thick and boiling, about 2 to 4 minutes. Working quickly, spread over the turkey mixture as smoothly as possible. Scatter the top with the cheese.

Bake until the turkey mixture is bubbling, about 30 minutes. Remove and let sit for 5 to 15 minutes before serving.

Makes about 6 to 8 servings.

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