At our, house, we enjoy quick, cheap & easy- why? Because I am tired!
During the warmer months, I volunteer in the evenings helping children with special challenges ride horses. And, I love it a lot! The downside being I am gone most dinner times. Husband's cooking ability involves his pointer finger,a phone, & paying a delivery person- which while quick (sometimes) & easy, it is rarely cheap and rather impractical for multiple nights in a row.
I was/am on a quest to find yum foods that everyone will eat joyously, and will be able to sit for a while, or be re-heated.
While, I enjoyed this, Husband complained of it being squishy- but tamales usually are, & this is just a giant tamale. The kids apparently enjoyed in, drowned under the customary pool of ketchup.
Served with a little tossed salad, it makes a yummy/easy meal.
Ingredients
1 lb ground meat
1lb frozen corn
2 cups salsa, picante sauce or rotel equivalent
1/2 large block of Velveeta
1 or 2 cups cornmeal
4 or 8 cups of water
ground cumin, to taste
salt, for water
Using a microwave- brown your meat in a GLASS bowl or baking dish. Add corn, & salsa. cook until just warmed through. Add diced Velveeta, & microwave just like when making a dip, stirring as you go. Season as needed.
To make the polenta, or boiled cornmeal for the tamale shell part:
1. Be verrrrryyyy careful. some of my worst cooking burns have been from bubbling cornmeal exploding towards me.
If you are making a 'feed the Army' batch, you will use the larger measurements.
I used an 11x15 casserole dish.
2. Boil your water (well salted), whisk in cornmeal, reduce heat & continue to whisk until thickened. Being mindful of the popping bubbles.
Put it together:
Add half of polenta to a well greased casserole.
top with meat dip
dump on the rest of the polenta
into a cold oven if using a glass pan, or preheated for metal
375, until done (polenta will be set on top, & firm to touch)
Let cool 20 minutes before serving, or just burn your mouth.
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