So it was refreshing for me to not only pull out one of my cookbooks off the bookshelf this week and attempt a new recipe, but it was also exciting that the recipe was so good that I decided I would definitely be making it again.
Just in Time cookbook from 2007 and it is skillet tamale pie. What also excited me about trying this recipe is that I discovered a new use for my rice cooker: making polenta. I'd also like to note that I halved this recipe since I was only making it for my husband and me, and I only used ground pork, no ground beef. In addition, I decided to use mozzarella instead of cheddar or Monterey Jack because, well, I just felt like it that's why. :)
Skillet Tamale Pie
4 cups chicken stock
2 cups whole milk
2 bacon slices, chopped
3/4 lb ground beef
3/4 ground pork
1 medium onion, chopped
1 small bell pepper, seeded and chopped
1 jalapeno pepper, seeded and thinly sliced
3 to 4 garlic cloves, chopped
1 tablespoon chili powder
2 teaspooons ground cumin
pinch of ground cinnamon
salt and pepper
15 oz can tomato sauce
2 cups quick cooking polenta
A handful of fresh cilantro or parsley, finely chopped
1 cup shredded cheddar or Monterery Jack cheese
Preheat broiler to high and place oven rack 1 rung beneath the highest level.
Combine chicken stock and milk in a pot and bring to a boil over medium heat. Whisk polenta into the stock/milk mixture for 5 minutes or until it is thick and masses together in the pot. Fold in cilantro or parsley.
While you're waiting for the stock/milk mixture to boil, crisp bacon in a large, oven-proof skillet, then add the ground meats and cook on high until meat is browned, about 3 to 4 minutes. Add onion, bell pepper, jalapeno and garlic, and season with chili powder, cumin, cinnamon, salt, and pepper. Cook for 5 minutes or until veggies are soft, then add the tomato sauce and cook 1 minute more.
Spread polenta over meat mixture and top with cheese. Place skillet under the broiler to melt/brown the cheese and set the polenta, about one minute. Serve directly from skillet. (Leave the oven mitt on the skillet handle as a reminder to yourself not to touch it or you WILL burn yourself if you're anything like me!)
|I will be making this again. It was delicious!|