This whole Penny Pinching Pantry Raid thing has gotten me obsessing over how much I spend on food.... so I've been eating pasta and date night leftovers instead of going grocery shopping.
After reading a post over at Ezra Pound Cake, I got to thinking how much I love tamales and that I actually had polenta in my cupboard. Thanks to the family, I also had leftover ground beef and an onion.
Instant Tamale Pie
From Ezra Pound Cake & "Moosewood Restaurant New Classics"
1 can of pinto beans with liquid (I used black beans)
1/2 cup fresh or frozen corn kernels (I didn't have corn)
1/2 cup salsa (I used a red onion and some cherry tomatoes I found in the fridge)
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt 12 oz prepared polenta (preferably the cheddar-jalapeño variety)
3 Tbsp chopped fresh cilantro (optional)
1 cup grated Sharp Cheddar Cheese
3/4 cup ground beef
1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or 11-inch baking dish. Set aside.
2. Empty beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano, and salt. Mix thoroughly, and set aside.
3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. Spoon the bean mixture over the polenta, throw nickel-sized balls of ground beef on it, and sprinkle on the cilantro and cheese. 4. Cover and bake for 15 minutes, and then uncover and bake for 15 minutes more, until the beans are bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. let sit for 10 minutes before serving.
I'm going to go polish off the rest of my pie now...
Day 13, money spent thus far: $21.17
Had to buy butter, brown sugar, cheese, beans, and I paid for half of my date night dinner