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Cornmeal Pie

Diet.Chef's picture
Ingredients
  Yellow cornmeal 2 Cup (32 tbs)
  Cold water 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Boiling water 4 1⁄2 Cup (72 tbs)
  Canned chopped green chiles 4 Ounce, drained (1 Can)
  Chopped jalapeno 2 Tablespoon
  Vegetable cooking spray 1
  Diced onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned no salt added tomatoes 29 Ounce, drained and chopped (2 Cans, 14 1/2 Ounce Each)
  Canned no salt added corn 12 Ounce, drained (1 Can)
  Sweet red pepper 1 Medium, cut into 1/4-inch squares
  Pitted ripe olives 18 , quartered
  Diced celery 3⁄4 Cup (12 tbs)
  Chili powder 2 Teaspoon
  Dried whole oregano 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Shredded part skim mozzarella cheese 8 Ounce (2 Cups, Divided)
Directions

Combine cornmeal and cold water,- stir well.
Dissolve salt in boiling water in top of a large double boiler.
Add cornmeol mixture; cook over boiling water 20 minutes, stirring occasionally.
Remove from heat.
Stir in chiles and jalapeno.
Coat a large nonstick skillet with cooking spray,- place over medium heat until hot.
Add onion and garlic; saute untill render.
Add troma roes and next 7 ingredients,- bring to a boil.
Reduce heat, and simmer 15 minutes.
Coat an 8- x 8- x 2-inch baking dish with cooking spray.
Pour in one-third of cornmeal mixture.
Sprinkle with 2/3 cup cheese.
Spread half of vegetable mixture over cheese; repeat layers.
Top with remaining cornmeal mixture.
Cover; bake at 350° for 1 1/2 hours.
Uncover; sprinkle with re-maining cheese.
Bake at 450° for 10 minutes or until cheese is lightly browned.

Recipe Summary

Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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