Tamale Pie

Ingredients for the filling

• 1 bag of veggie crumbles
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 adobe chipotle chilies with sauce, chopped
• 2 teaspoons cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 5 cups fire roasted crushed tomatoes
• 1 cup of corn kernels
• ½ cup of sliced black olives, drained and rinsed

Ingredients for the Polenta Topping


• 2 cups of vegetable broth
• 1 cup of polenta (Bob’s Red Mill brand)
• 2 tablespoons of Earth Balance
• 1-2 cups of unsweetened soy or almond milk
• 1 teaspoon oregano
• 1 pinch of salt & pepper to taste
• 12 sliced olives to press into the topping

Directions

1. In a large pot, sauté onion, garlic and adobe chipotle chilies with sauce.
2. Add veggies crumbles.
3. Add spices. Blend ingredients together.
4. Add tomatoes, black olives and corn. Blend ingredients together.
5. In a medium saucepan, add 2 cups of broth and bring to a boil.
6. Add polenta and stir to blend.
7. Add in Earth Balance.
8. As polenta absorbs the broth, add in the soy or almond milk slowly until polenta becomes creamy and smooth.
9. Add oregano. Add salt and pepper to taste.
10. Preheat oven to cook at 400 degrees Fahrenheit.
11. Add the tamale pie filling to a 9×13 glass Pyrex pan.
12. Spread the polenta topping over the top, evenly covering the filling.
13. Press sliced olives into the topping.
14. Place in the olive at 400F degrees to bake for 20 minutes or until polenta topping lightly browns.

Note: Tamale Pie can be assembled of time, covered in foil and placed in the fridge for one day and then baked. Cooking time will be closer to 40 minutes since the pie will be cold.