• Ingredients: 18
  • Serves: 8

Meatless tamale pie with fresh cilantro sprigs.

Ingredients

  • Fresh cilantro sprigs

For spice paste

For yogurt sauce

Sushi:

Garnish:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Roast poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag.
  2. Step 2 Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally, about 5 minutes.

    For this step you will need

  3. Step 3 Add jalapeño chilies, garlic, cumin and oregano; sauté 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions and cilantro.

    For this step you will need

  4. Step 4 Cook squash in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Set aside.
  5. Step 5 Preheat oven to 350°F. Lightly oil 15 x 10 x 2-inch glass baking dish. Combine 5 cups water and 1 1/2 teaspoons salt in heavy large saucepan.

    For this step you will need

  6. Step 6 Bring to boil. Combine cornmeal and remaining 2 cups water in medium bowl. Gradually whisk cornmeal mixture into boiling salted water.
  7. Step 7 Reduce heat to medium-low. Cook until cornmeal is very tender and mixture is thick, stirring often, about 14 minutes.
  8. Step 8 Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to keep warm). Arrange squash over cornmeal in dish.
  9. Step 9 Sprinkle squash with salt and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese, spreading with spatula.
  10. Step 10 Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices atop cornmeal, pressing gently.
  11. Step 11 Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over. Sprinkle remaining cheese evenly over casserole.

    For this step you will need

  12. Step 12 Bake casserole uncovered until heated through and top is golden, about 1 hour. (Can be made 1 day ahead.

Nutrition information

Calories 1,012 Carbohydrates 142 g (47%)
Fat 38 g (58%) Protein 38 g (77%)
Saturated Fat 21 g (104%) Sodium 1,075 mg (45%)
Polyunsaturated Fat 2 g Fiber 21 g (83%)
Monounsaturated Fat 12 g Cholesterol 100 mg (33%)