New Recipe

Skillet Tamale Pie

Plain name for such an amazing recipe! Here is an actual link if you'd like to see pictures.Tried this tonight and just had to share. And yes, it's from Rachael Ray (love her!):

1 TB EVOO (extra virgin olive oil) once around the pan

1 quart (4 cups) chicken stock

2 cups whole milk or half-and-half

2 bacon slices, chopped

3/4 lb ground beef

3/4 lb ground pork

1 med onion, chopped

1 small red or green pepper, seeded and chopped

1 jalapeño pepper, seeded and thinly sliced

3 to 4 garlic cloves, chopped

1 TB chili powder

2 tsp ground cumin

Pinch of ground cinnamon

Salt and black pepper

1 (15 oz) can tomato sauce

2 cups quick-cooking polenta

A handful of fresh cilantro or parsley, finely chopped

1 cup shredded Cheddar or Monterey Jack

Note: Instead of using the chicken stock, milk and polenta as given in recipe, I bought pre-made polenta in a tube, heated in a pan, while adding some chicken stock/milk to taste and to liquefy.

Preheat the broiler to high and place the oven rack 1 run beneath the highest level of your oven.

In a large skillet, heat the EVOO over medium-high heat to high heat. Combine the chicken stock and milk or half-in-half in a pot to bring to a boil over medium heat.

Add the bacon to the hot EVOO and cook for 2 minutes or until crisp, then add the ground meats, raise the heat to high, and cook until they are browned, 3 to 4 minutes. Add the onions, bell pepper, jalapeno, and garlic and season with the chili powder, cumin, cinnamon, salt and pepper. Cook for 5 minutes to soften the vegetables, then stir in the tomato sauce and heat through, 1 minute more.

While the meat cooks, whisk the polenta into the simmering stock and milk. Stir for 5 minutes, or until the polenta is thick and masses together in the pot. Fold in the cilantro or parsley. Use a rubber spatula to spread the polenta over the meat mixture and top with the cheese. Place the skillet under the hot broiler to brown the cheese and set the polenta, about 1 minute. Serve directly from the skillet.

The taste of this is rich and your family may not want the plain tamale pie as usual!