“INSTANT” TAMALE PIE
This recipe is from Heart Healthy Handbook by Dr. Neal Pinckney.
Pinckney writes, “After a hard day’s work, come home, spend five
minutes preparing this, take a shower and enjoy a complete meal.”

1 can vegetarian non-fat chili and beans
1 C. chunky salsa
1 C. corn kernels (fresh cooked, frozen or canned)
1 C. chopped steamed veggies
2 C. water
1 C. + 1 Tbsp. yellow stone-ground cornmeal
1 Tbsp. freshly squeezed lemon juice
½ tsp. dijon mustard
½ tsp. salt

1. Preheat oven to 350. Mix chili, salsa, corn, and veggies, and pour into an 8”x8” casserole dish.
2. In a quart saucepan, add 2 cups boiling water to cornmeal, lemon juice, mustard and salt, and stir until mixed. On low heat, simmer, stirring continually until thickened. Add additional water if too thick to stir.
3. Spread cooked cornmeal mush over the vegetable/bean mixture. Bake for 30 minutes. Cool 10 minutes before serving.