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Tamale Pot Pie

Tamale Pot Pie
Serves 6
Spicy cheese enhances both the crust and topping of this chicken-and-corn pie. If you don’t have individual ramekins—or would like to serve family style—use an eight-inch-square baking dish.
    1. 1 medium onion
    2. 2 tablespoons olive oil
    3. 2 teaspoons ground cumin
    4. 1 pound ground chicken
    5. 1 10-ounce can diced tomatoes and green chiles (such as Ro-Tel)
    6. 1 cup frozen corn kernels
    7. 1 cup salsa verde (such as Herdez)
    8. ½ teaspoon kosher salt
    9. ¼ teaspoon freshly ground black pepper
    Crust and Topping
    1. ¾ cup yellow cornmeal
    2. ½ teaspoon kosher salt
    3. 1 tablespoon butter
    4. 1¼ cups shredded chipotle Gouda (or pepper jack cheese)
      1. Chop the onion finely. In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil; add the onion and sauté until softened, about 4 minutes. Stir in the cumin and cook another minute. Add the remaining tablespoon of olive oil and brown the chicken, breaking up clumps with a wooden spoon. Add the diced tomatoes and green chilies (with their juices), corn, salsa verde, salt, and pepper. Stir to combine. Cover to keep warm.
      Crust and Topping
      1. Heat the oven to 375°F. In a medium saucepan, bring 2¼ cups water to a boil. In a medium bowl, whisk together the cornmeal and salt with ¾ cup cold water. Slowly whisk the cornmeal mixture into the boiling water. Reduce the heat to a simmer and cook until the mixture thickens, about 4 to 5 minutes. Remove from the heat. Stir in the butter and 1 cup shredded cheese. Divide among six large (8- to 10-ounce) ramekins. Add equal portions of the filling. Place the ramekins on a baking sheet and bake for 10 minutes. Sprinkle the remaining cheese on top of the filling and bake until the cheese is melted and the filling bubbles, about 10 minutes.
      culture: the word on cheese https://culturecheesemag.com/

      Jacqueline Plant

      Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.