Sunday Confessional

This week, I forgot to defrost the chicken ahead of time.

I know. Someone needs to take away my Girl Scout badges.

Sometime around 4PM on Tuesday I realized that the whole chicken I was going to roast for dinner was, unfortunately, still in the freezer.

So I called my mom (because that is generally my answer for everything, call mom - she always knows what to do). She had no words of wisdom, but as we were chatting she told me about a vegetarian tamale pie she had made the week before. And as she is talking, I am digging through the kitchen cupboards.

Wouldn't you know I had all the ingredients?

pantry cooking. yes please.

And it was really good, and really easy. And the 2 year old ate it. I know.

So make some Tamale Pie!


Tamale Pie

1 cup instant polenta
1 can of beans (I used red kidney, black beans or pintos would also be great)
1 cup frozen corn
1 cup jarred salsa ( fresh would make a soupy mess)
seasoning (I used an ancient pack of taco seasoning - next time I'll use cumin, oregano, cilantro, chipotle and some salt)
1 cup cheese (I had Italian blend - I would have preferred cheddar)

preheat oven to 350

1. Prepare your polenta and spread into a buttered casserole (bonus points if it has a lid!).
2. Dump beans with liquid (bean juice?) into a bowl and mash with a potato masher. Mix in 1 cup of salsa and seasonings.
3. Spread bean mixture over polenta. Top with frozen corn and sprinkle with cheese. I sprinkled the cheese with chipotle and cilantro just to give it some color.

polenta and beans. noms.

4. Bake covered for 15 min, uncover and bake for 15 minutes more.

*I really think this would freeze well.