Yield: 6 -8
|1 tablespoon||Olive oil|
|1 large||Onion, chopped|
|2 \N||Cloves garlic, minced|
|1 medium||Green or red bell pepper, diced|
|1½ cup||Fresh or thawed frozen corn kernels|
|2¼ cup||Canned or cooked pinto beans|
|2 cups||Chopped ripe tomatoes, -or-|
|1 can||(14- to 16-ounce) diced tomatoes, drained|
|2 teaspoons||Chili powder, or to taste|
|1 teaspoon||Dried oregano|
|½ teaspoon||Ground cumin|
|\N \N||Salt to taste (not me, said the fish)|
|½ teaspoon||Salt (well, maybe 1/4 tsp)|
|1 cup||Grated Monterey Jack cheese or grated cheddar-style soy cheese, optional|
Source: Vegetarian Celebrations by Nava Atlas Heat oil in large skillet. Add onion and saute until translucent. Add garlic and bell pepper and continue to saute until onion is golden brown.
Add corn, pintos, tomatoes, and seasonings. Stir well and simmer 10 to 15 minutes. Season to taste with salt (not me, said the fish). Remove from heat.
Bring 5 cups water to rolling boil in heavy saucepan. Slowly pour cornmeal into water in thin, steady stream, stirring continuously to avoid lumping.
Add salt (whatever) and cook over very low heat, covered, 20 minutes, stirring occasionally.
Preheat oven to 375.
Oil shallow, 2 quart baking dish and line bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until cornmeal is golden brown and crusty. Let stand 10 minutes, then serve.
My only problem is that the first time I serve this from the oven, the bottom is very moist - well, wet. However, on warm-up, this seems to resolve itself. And guess what, it's good even when more moist than one had hoped for.
Posted to JEWISH-FOOD digest V97 #012, by Tara Strasser <tara@...> on Mon, 13 Jan 97.