Entrée Pies: Tamale Pie 02 by Recipe Cottage

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	Tamale Pie 02

		Hot Tamale Pie 1 cup yellow cornmeal 1 cup water 2 cups boiling water 1 teaspoon salt 2 Tablespoons butter or oleo 1 pound lean ground beef 1 large onion, minced 2 Tablespoons vegetable oil 2 Tablespoons all-purpose flour 2 (8-ounce) cans tomato sauce 1/3 cup Burgundy or claret wine 2 teaspoons chili powder, or more, to taste 1/2 teaspoon cumin seeds (optional) Salt, garlic salt, and pepper to taste 1 cup whole ripe pitted black olives 1 can (16-ounce) whole kernel corn, drained 1/2 cup grated natural Cheddar cheese Combine cornmeal with 1 cup water in top of a double boiler, mix until smooth. Gradually stir in 2 cups boiling water, add salt. Stir constantly over direct heat until mixture thickens. Add butter. Cover and cook over boiling water for 20 minutes, stirring occasionally. Line a well-greased 2-quart baking dish with mixture, smoothing it evenly over surface of dish with your fingers or the back of a spoon. This is easier to do when mixture is slightly cool. Next, prepare filling. Saute beef and onion in oil until meat is no longer red, stirring with a fork so meat is broken into small bits. Blend in flour, add tomato sauce and wine. Cook, stirring constantly until mixture boils and thickens. Simmer 5 minutes or so. Add chile powder, cumin seed, salt, garlic salt, pepper, olives and corn. Pour filling into cornmeal crust. Sprinkle with grated cheese. Bake in a 350 degree oven 45 minutes.