Tamale Pie
Despite its name, this is not a tamale (it’s closer to polenta). It has neither the taste nor the texture of a real tamale, and, strictly speaking, it isn’t even Mexican, unless you remember that Texas is as Mexican as it is American. That being said, tamales are complicated, and this, at the very least, combines the earthy flavors of corn and pork. It’s a true Tex-Mex dish, dating back at least a century. Serve with rice and beans.
Recipe information
Yield
12 or more servings as a starter, 6 to 8 as a main course
Ingredients
Preparation
Step 1
Combine the first 6 ingredients in a saucepan and add water to cover. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust the heat so the mixture simmers steadily. Cook until the meat is quite tender, about an hour, then cool. Discard the bay leaves, shred the meat with your fingers, then taste and add salt and pepper. Stir in the tomatoes and set aside.
Step 2
Preheat the oven to 400°F and grease a 9 × 12-inch baking dish, preferably glass. Bring 1 quart water to a boil in a large saucepan and add a large pinch of salt. Adjust the heat so the water simmers and begin to add the cornmeal in a steady stream, stirring or whisking all the while to prevent the formation of lumps. When it has all been added, turn the heat to low. Continue to cook, stirring frequently and whisking if necessary to break up lumps, until the mixture begins to pull away from the sides of the pot, about 15 minutes. Turn off the heat; taste and add more salt if necessary, along with some pepper. Stir in the butter until melted.
Step 3
Spread a third of the cornmeal mixture onto the bottom of the baking dish, then spread all of the shredded pork mixture over it. Spoon the remaining cornmeal mixture on top of the pork and spread evenly to cover the pork. Transfer to the oven and cook until nicely browned and warmed through, about 40 minutes. Remove from the oven, cool slightly, then cut into squares and serve.
