|Water||4 Cup (64 tbs) (as required)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs), grated|
|Ground chuck||1 Pound|
|Onion||1 1⁄2 Cup (24 tbs), sliced|
|Chili powder||2 Tablespoon|
|Dark red kidney beans||2 Can (20 oz)|
|Whole tomatoes||1 Pound, undrained|
|Garlic powder||1⁄4 Teaspoon|
|Catsup||1⁄4 Cup (4 tbs)|
1) Prepare the cornmeal a day in advance. In a 4-quart saucepan, add 4 cups of water and 1 teaspoon of salt. Let the water come to a rolling boil. Slowly add in the cornmeal, while stirring constantly. Stir till the mixture becomes thick.
2) Turn down the heat on the saucepan. Cook the cornmeal uncovered for 20 minutes, stirring frequently. Add in 1/4 cup cheddar cheese. Transfer the mixture into a greased 13X9X2-inch baking dish. Let rest for 20 minutes. Cover and refrigerate the dish overnight.
3) Next day, preheat the oven to 375F.
4) In a large skillet, heat oil over medium flame. Add in the ground chuck. Saute till the raw colour disappears.
5) Add in the onion and chilli powder. Cook while stirring for 5 minutes or till the onion becomes tender.
6) Drain one can of beans and keep the other can as it is. Add in the contents of both cans into the skillet. Also, add in the tomatoes, salt, pepper, garlic powder, sugar and catsup. Break up the tomatoes with a fork. Stir to mix. Cook covered on simmer for 30 minutes till all the flavors blend.
7) Slice the set cornmeal mixture into 24 squares.
9) Transfer the meat mixture into a 3-quart casserole. Place 12 cornmeal squares around the inside edge of the casserole. Arrange the remaining squares overlapping the ones below. Sprinkle cheddar cheese on top.
11) Bake the dish uncovered for about 30 minutes, till the cheese starts to bubble and melt.
12) Serve the Tamale Pie hot, with a spicy dipping sauce alongside.