Recipe: Veggie Tamale Pie Casserole

This riff on classic mexican tamales is a family favorite! We live a super active life here in Telluride, Colorado and we crave energy packed, delicious meals like this one! Gluten free friends: this ones for you! Our Veggie Tamale Pie Casserole takes just minutes to prep and not much longer to bake in the oven. Happy cooking!

2 cups medium ground cornmeal (polenta)

6 cups low sodium vegetable broth

2 tablespoons olive oil

2 garlic cloves, minced

1 onion, diced

1 green bell pepper, diced

1 green zucchini, diced

1 yellow zucchini, diced

2 teaspoons ground cumin

1 teaspoon chipotle powder

1/2 teaspoon ground cinnamon

juice from 1/2 lime

1 tablespoon brown sugar

1 (16 ounce) can chickpeas, drained

1 (28 ounce) can diced fire roasted tomatoes

2 tablespoons chopped fresh cilantro

1 bag (7.5 ounces) mixed shredded cheddar cheese or Mexican blend cheese

garnish with chopped fresh cilantro and diced green onion

Cook the polenta according to package directions using low sodium vegetable broth as the liquid. remove from the stove top & set aside when done cooking.

Place the olive oil & onion in a soup pot or large sauté pan. Over medium heat sauté the onion the for a few minutes until it starts to sweat. Add the garlic. Stir and cook another few minutes. Add the bell pepper, green and yellow zucchini, seasonings, sugar and lime juice. Give a good stir & let cook a few minutes. Veggies should start to brown a bit. Add some more oil if needed. Add the fire roasted tomatoes and chickpeas. Bring to a boil then simmer about 15 minutes, until the veggies are soft. Adjust any seasonings to taste.

Pre heat the oven to 350 degrees fahrenheit with the rack in the middle. Spray a 9X12 casserole dish with cooking spray. Add the veggie mixture to the dish. Spoon the cooked polenta on the top, spread evenly. Top with the cheese.

Bake for 20 minutes. To brown the cheese you can broil for a few minutes at the end. Serve hot.

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Recipe: Veggie Tamale Pie Casserole