Wednesday, March 9, 2016

Tomale Pie

If you know me and my family, you might be as surprised as I am for something called "Tomale Pie" to make it onto the Codex. It was one of the meals from the Happy Herbivore Meal Mentor. I changed some of the measurements to be less spicy.

6 tbsp fine cornmeal
1/2 small onion, diced
1 garlic clove, minced
1/2 tsp ground coriander
1/4 tsp chili powder
1/2 tsp ground cumin
15-oz can black beans, drained and rinsed
3/4 cup corn
1 tbsp diced green chilies
7-oz diced tomatoes


  1. Make polenta: Bring 3/4-cup water to a boil. Reduce to low. Slowly whisk in cornmeal, stirring to break down clumps. Add more hot water (about 1/4-cup) to thin out. Salt to taste.
  2. Preheat oven to 375F and set aside a square 8 or 9-inch glass casserole dish.
  3. Heat a large pot over medium heat. Add oil and saute onion and garlic until translucent.
  4. Add spices, stirring to coat well, and cook another minute.
  5. Add beans, corn, green chilies, and tomatoes.
  6. Mix well and cook for a minute or so, then transfer to the casserole dish. 
  7. Spread polenta mixture on top and bake 30 minutes, or until polenta is firm.
  8. Allow to cool for 15 minutes while the polenta firms. 


  • Serves 2.
  • Per serving: 387 calories, 3.8g fat, 70.1g carbs, 15.6g fiber, 6.7g sugar, 19.5g protein.
  • If you like spice, double the chili powder to 1/2 tsp, and add as much as 2-oz of diced green chilies. You can pour hot sauce on top, too.
  • Top with guacamole or sliced olives for more flavor.

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