Meatless Most Days

  

I like to do what everybody else is doing. These days, vegetables are all the rage. Veganism is the new Atkins. Since I don't usually reach for the skies, vegetarianism will do for me, part-time, that is.

Much to Rosalind's chagrin, we have jumped on the bandwagon of Meatless Mondays. Actually, Meatless Most Days is more like it. This is not because of some virtuous concern for the environment or the animals involved. I'm not going to take credit where credit is not due. It hasn't even been a conscious decision. All of a sudden, we just find ourselves consuming less and less meat.

The bottom line is that I don't like to touch raw meat; I abhor it actually. In this household, I cook most of the meals, so somehow or other, I need to be in contact with the animal flesh if I want to have it for dinner. So there I said it. I'm a meat-eating hypocrite. I don't mind eating meat as long as somebody else prepares it. That is a very depressing thought so let's not talk about that anymore. Instead, let's focus on the wonderful world of vegetables.

Vegetables are so much fun! And beans! And legumes! You can cook them in myriad of ways. With mixing and matching, the possibilities are endless. Vegetables brighten up a plate like no other so wouldn't you say that they deserve to be the main attraction instead of being pigeonholed in their usual supporting role? Vitamins and fiber are good too, if you're into that kind of thing.

What has brought this renewed interest in plant life, you ask.  Two compound words: Moosewood Cookbooks. Last summer, my sister Rachel has been so good as to reintroduce me to Molly Katzen and the world of Moosewood and boy, am I a changed cook. It has been more than a decade ago but I still remember watching Molly Katzen's cooking shows on PBS and admiring how much she gets a kick out of her fruits and vegetables. It has almost made me a herbivore. "Almost" is the operative word because at that time, I have been very foolish and thought meself invincible. So much so that brownie for breakfast, Snickers bar for lunch, and nachos for dinner have been the norm. I'm not foolish anymore, being no longer a spring chicken and all that. Nowadays, I turn to Molly Katzen and the Moosewood Collective as my guides in giving my leafy greens the attention they deserve.

So without much ado, I present the first installment of our Meatless Days series: Tamale Pie.  This recipe is adapted from none other than Moosewood Restaurant New Classics. Being my first tamale pie ever, I have no point of comparison. But I must say, this is a pretty darn good casserole.



Tamale Pie

1 cup polenta
4 1/2 cups water
1 tsp salt

15 oz can pinto beans with the liquid
1 cup fresh or frozen corn kernels
1 cup tomato salsa
1 tsp dried cumin
1 tsp dried oregano
salt and pepper to taste

1 cup grated sharp Cheddar cheese, or Jack or Colby Jack



Preheat the oven to 350F.

In a medium saucepan, bring the water to a boil. Add salt. Reduce heat to medium and whisk in the cornmeal a little at a time. Turn the heat to low. Whisk continuously for the first few minutes to avoid any lumps. Cook for about 10 more minutes, whisking often, until all the water is absorbed and the mixture has thickened.

Pour the soft polenta on an oiled 9" by 13" baking dish. Let cool while you mix the toppings.

Pour all the beans along with the liquid in the now empty saucepan. Put back on the stove (medium heat) and mash with a potato masher or a whisk while heating. Bring just to a boil then add the corn, tomato salsa, herbs, salt and pepper. Mix and spoon over the somewhat cooled polenta.

Top with cheese.  Bake for about half an hour, until bubbly.

Let sit for 10 minutes before serving.