Cornmeal Pie Recipe
Ingredients
| Yellow cornmeal | 2 Cup (16 tbs) | |
| Cold water | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Boiling water | 4 1/2 Cup (16 tbs) | |
| Green chiles | 1 Can (10oz), chopped | |
| 2 tablespoons chopped jalapeno pepper | ||
| Vegetable cooking spray | ||
| Onion | 1 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm), minced | |
| Tomatoes | 2 Can (10oz), chopped | |
| Corn | 1 Can (10oz), drained | |
| 1 medium-size sweet red pepper, cut into 1/4-inch squares | ||
| Ripe olives | 18 , quartered | |
| Celery | 3/4 Cup (16 tbs), diced | |
| Chili powder | 2 Teaspoon | |
| 1 reaspoon dried whole oregano | ||
| Ground cumin | 1/2 Teaspoon | |
| Shredded mozzarella cheese | 2 Cup (16 tbs), divided | |
Directions
Combine cornmeal and cold water,- stir well.
Dissolve salt in boiling water in top of a large double boiler.
Add cornmeol mixture; cook over boiling water 20 minutes, stirring occasionally.
Remove from heat.
Stir in chiles and jalapeno.
Coat a large nonstick skillet with cooking spray,- place over medium heat until hot.
Add onion and garlic; saute untill render.
Add troma roes and next 7 ingredients,- bring to a boil.
Reduce heat, and simmer 15 minutes.
Coat an 8- x 8- x 2-inch baking dish with cooking spray.
Pour in one-third of cornmeal mixture.
Sprinkle with 2/3 cup cheese.
Spread half of vegetable mixture over cheese; repeat layers.
Top with remaining cornmeal mixture.
Cover; bake at 350° for 1 1/2 hours.
Uncover; sprinkle with re-maining cheese.
Bake at 450° for 10 minutes or until cheese is lightly browned.
Dissolve salt in boiling water in top of a large double boiler.
Add cornmeol mixture; cook over boiling water 20 minutes, stirring occasionally.
Remove from heat.
Stir in chiles and jalapeno.
Coat a large nonstick skillet with cooking spray,- place over medium heat until hot.
Add onion and garlic; saute untill render.
Add troma roes and next 7 ingredients,- bring to a boil.
Reduce heat, and simmer 15 minutes.
Coat an 8- x 8- x 2-inch baking dish with cooking spray.
Pour in one-third of cornmeal mixture.
Sprinkle with 2/3 cup cheese.
Spread half of vegetable mixture over cheese; repeat layers.
Top with remaining cornmeal mixture.
Cover; bake at 350° for 1 1/2 hours.
Uncover; sprinkle with re-maining cheese.
Bake at 450° for 10 minutes or until cheese is lightly browned.
Chef
