Meat and Mush

This is not the first time I have made a tamale like dish for this blog. It started in the same way - making mush.

Mush is pretty simple to make, much like making grits. You cook it to the thickness you want, which usually takes about 30 minutes.

The mush is seasoned well. You could add a little more flavor by cooking the cornmeal in stock instead of water, but that is really a personal choice.

The meat filling is elevated by using beef and pork. Using both meats gives the filling more flavor than using hamburger alone.

The onions and bell pepper add a lovely amount of flavor as well.

The olives give the filling a bit of salt, and that pungent olive flavor.

Overall the dish is good. My daughter is a big fan of this type of dish, so I will probably be making it more!

HOT TAMALE PIE

1 Tablespoon Butter

1 Onion, Minced

1 Bell Pepper, Minced

3/4 Pound Ground Pork

3/4 Pound Ground Beef

2 Cups Diced Tomatoes

3 Teaspoons Chili Powder

2 Teaspoons Salt

1/2 Teaspoon Pepper

1/2 Cup Sliced Olives

1 Cup Cold Water

1 Cup Corn Meal

3 Cups Boiling Water

1 Teaspoon Salt

Mix cold water with corn meal. Stir to combine. Add boiling water, 1 teaspoon salt, and cook stirring constantly until the mixture boils. Cover and cook over boiling water for 30 minutes. Line the bottom and sides of a 2 quart casserole with mush. Cook onion and bell pepper in butter until golden. Add pork and ground beef and brown. Add tomatoes, chili powder, salt, pepper and olives. Cook for 20 minutes. Arrange meat mixture on top of mush. Top with any remaining mush. Bake in a 375 degree oven for 1 hour.