1 tb Olive oil
1 lg Onion, chopped
2 Cloves garlic, minced
1 md Green or red bell pepper,
-diced
1 1/2 c Fresh or thawed frozen corn
-kernels
2 1/4 c Canned or cooked pinto beans
2 c Chopped ripe tomatoes, -or-
1 cn (14- to 16-ounce) diced
-tomatoes, drained
2 ts Chili powder, or to taste
1 ts Dried oregano
1/2 ts Ground cumin
Salt to taste (not me, said
-the fish)
CORNMEAL TOPPING
1 1/4 c Cornmeal
1/2 ts Salt (well, maybe 1/4 tsp)
1 c Grated Monterey Jack cheese
-or grated cheddar-style soy
-cheese, optional
Source: Vegetarian Celebrations by Nava Atlas
Heat oil in large skillet. Add onion and saute until translucent. Add
garlic and bell pepper and continue to saute until onion is golden brown.
Add corn, pintos, tomatoes, and seasonings. Stir well and simmer 10 to 15
minutes. Season to taste with salt (not me, said the fish). Remove from
heat.
Bring 5 cups water to rolling boil in heavy saucepan. Slowly pour cornmeal
into water in thin, steady stream, stirring continuously to avoid lumping.
Add salt (whatever) and cook over very low heat, covered, 20 minutes,
stirring occasionally.
Preheat oven to 375.
Oil shallow, 2 quart baking dish and line bottom with half of the cooked
cornmeal. Pour over it the skillet mixture and sprinkle with the optional
grated cheese. Top with remaining cornmeal, patting it in smoothly. Bake
for 45 to 50 minutes, or until cornmeal is golden brown and crusty. Let
stand 10 minutes, then serve.
My only problem is that the first time I serve this from the oven, the
bottom is very moist – well, wet. However, on warm-up, this seems to
resolve itself. And guess what, it’s good even when more moist than one had
hoped for.
Yields
6 -8