Date: Sat, 11 Nov 1995 15:52:17 -0800
From: Heather Levien (heather@EECS.Berkeley.EDU)
Here's my latest success, adapted
from _Laurel's Kitchen_. It's not very spicy, so those of you who like
really spicy food will want to modify the seasonings.
1 onion, chopped
2 (or more!) cloves garlic, minced
3 tsp. chili powder
1/2 tsp. cumin
1 can fatfree refried beans OR
2 cups cooked pinto or kidney beans
1 tsp. salt (less, if your beans were salted already)
2 tbsp. tomato paste
1/2 cup corn, fresh or frozen
1/2 green pepper, chopped
1/2 cup chopped celery
3 cups boiling water
1 cup coarsely ground cornmeal or 1 1/2 cups regular cornmeal
1 tsp. salt
2 1/2 tsp. chili powder
1/4 cup grated fatfree cheddar (optional)
Water saute the onions and garlic until carmelized. When soft
and browned, add chili powder and cumin. Continue to cook and
stir until spices are fragrant. Meantime, mash the beans (if you're
not starting with the refried ones) and mix them and the tomato
paste into the onion, along with the other filling ingredients.
When hot, adjust seasonings and set aside.
Stir cornmeal slowly into boiling water. (If you use regular
cornmeal instead of coarse, it is likely to lump: stir it first
into 1 cup cold water, then into 2 cups boiling water). Cook
and stir until thick, adding the salt and chili powder once
the mixture comes to a boil.
Prepare an 8x8" pan and spread two thirds of the cornmeal mixture
over the bottom and sides; then pour the bean mixture into this
cornmeal crust and drop and spread the remaining third of the
cornmeal on the top (Don't worry if it doesn't cover it completely).
Sprinkle the top crust with grated cheddar cheese and cook in a
350 degree oven for half an hour.
Serves four generously.
This is an easy recipe for me to customize for me and my fat
loving spouse. I make one pan the vlf way and make a second
pan with "real" ch***e for him. He was very happy with this
too. I just broke slices of Kraft ff cheddar over mine, but it
didn't really need this addition to taste good.