Sherrie's Tamale Pie

Sherrie's Version of Tamale Pie

Adapted from a Corpenny's Restaurant recipe, which was originally adapted from a Fannie Farmer cookbook. This version makes a very large batch of filling, which is enough for two 10-inch casseroles (and maybe a little bit more--I sometimes end up with one or two small extra individual casseroles that may only have the cornmeal mixture on top).

3 pounds Jimmy Dean Original Flavor sausage (the big Costco "chub")

Salt & Pepper to taste

Bro loved to fish!

1-1/2 cup diced mild onion

1 diced red bell pepper

3/4 cup diced celery

4 to 6 cloves garlic, minced

(I usually just use the stuff in a jar)

2 14-oz can petite-diced tomatoes

(I prefer S&W with onions & garlic)

2 small cans diced green chiles

about 1 cup black olives, sliced

3 Tbs chili powder

1 Tb ground cumin

6 Tbs butter (3/4 stick)

2-1/4 cups cornmeal

3 tsp salt

2-1/2 cups shredded cheddar cheese (divided)

2-1/2 cups shredded Monterey Jack cheese (divided)

Optional Accompaniments: Salsa, Sour Cream, Guacamole

Crumble the sausage into a large Dutch oven, seasoning with salt & pepper. Brown over medium-high heat, stirring frequently.  When the sausage is almost browned, add the onion, red bell peppers, celery,  and garlic.  Continue cooking until the vegetables are tender, about 10 - 12 minutes.

While the sausage and vegetables are cooking, place the tomatoes, diced green chiles and olives in a large colander to drain.  When the vegetables are tender, pour the sausage mixture over the tomatoes in the colander and drain (if your colander isn't large enough, put the drained, canned vegetables into a separate bowl, then drain the meat & vegetable mixture). Return the mixture to the Dutch oven and add the chili powder and cumin.  Bring to a simmer and cook for 20 to 30 minutes.  The mixture can be cooled and refrigerated or frozen at this point, if assembling casserole(s) later.

To make the cornmeal mixture: bring 6 cups of water and the butter to a boil in a large, deep saucepan.  Meanwhile, stir together 3 cups cold water, 2-1/4 cups cornmeal and 3 tsp salt.  When the water-butter mixture has come to a boil, slowly stir in the cold water-cornmeal mixture.  Return to a boil, stirring constantly, then reduce the heat to as low as possible; cover and simmer for 30 minutes.

Lightly grease a two 10-inch inch baking pans.  Spread about 1/4 of the corneal mixture in each pan.  Refrigerate for about 10 minutes to cool and slightly firm. Spread the sausage mixture evenly over the cornmeal layer, making sure to spread to the corners.  Top with half of the cheddar and Monterey Jack cheese (or you may, especially with pre-made, cooled filling, mix the cheeses into the filling).  Spread remaining cornmeal mixture over the cheese and top with the remaining cheeses. 

Bake at 350° F for 1 hour or until heated through and golden brown on top.  Serve with Salsa, Sour Cream and Guacamole, if desired.

NOTE: Since this makes two casseroles, you can freeze half the filling to make another casserole at a later date and adjust the cornmeal layer ingredients and cheese appropriately.