{"id":218,"date":"2010-03-04T20:48:14","date_gmt":"2010-03-05T01:48:14","guid":{"rendered":"http:\/\/recipes2.darcyparks.ca\/2010\/03\/04\/veggie-tamale-pie\/"},"modified":"2010-03-04T20:48:14","modified_gmt":"2010-03-05T01:48:14","slug":"veggie-tamale-pie","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=218","title":{"rendered":"Veggie Tamale Pie"},"content":{"rendered":"<p><strong>Serves:<\/strong> 4 to 6<br \/>\n<strong>Source:<\/strong> Vegetarian Times, January 2010<\/p>\n<h2>Ingredients:<\/h2>\n<p>Topping<\/p>\n<ul>\n<li>\u00bd cup dry polenta or corn grits<\/li>\n<li>\u00bc cup grated sharp Cheddar cheese<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>1\u00bd tsp vegetable oil<\/li>\n<li>3 cloves garlic, minced (1 tbsp)<\/li>\n<li>1 medium onion, diced (1 cup)<\/li>\n<li>1 small zucchini, diced (\u00bd cup)<\/li>\n<li>\u00bd medium red, yellow, or orange bell pepper, diced (\u00bd cup)<\/li>\n<li>1 tbsp chili powder<\/li>\n<li>1 tsp dried oregano (Mexican, if available)<\/li>\n<li>1 15-oz. can pinto beans, rinsed and drained<\/li>\n<li>1 14.5-oz can tomato pur\u00e9e<\/li>\n<li>\u00bd cup frozen corn kernels<\/li>\n<li>2 tsp brown rice flour<\/li>\n<\/ul>\n<h2>Instructions:<\/h2>\n<ol>\n<li>To make topping: Preheat oven to 375\u00b0F.  Bring 2 cups water to a boil in saucepan.  Stir in polenta, reduce heat to medium, and simmer 30 minutes, stirring often.  Stir in cheese.  Set aside.<\/li>\n<li>To make filling: Heat oil in skillet over medium heat.  Add garlic and onion and cook 5 minutes.  Add zucchini, bell pepper, chili powder, cumin, and oregano.  Cook 5 minutes more.<\/li>\n<li>Stir in beans, tomato pur\u00e9e, and corn.  Mix rice flour with \u00bc cup cold water; stir into zucchini mixture.  Cook 3 minutes, or until mixture thickens slightly.  Season with salt and pepper, if desired.<\/li>\n<li>Spread filling into 8-inch-square baking pan.  Spread topping over filling.<\/li>\n<li>Place casserole on baking sheet.  Bake 40 minutes, or until filling bubbles and top is golden.  Let stand before serving.<\/li>\n<li>Frozen cooking instructions: Preheat oven to 375\u00b0F.  Cover casserole with foil, and place on baking sheet.  Bake 90 minutes.  Remove foil during last 15 minutes of baking.<\/li>\n<\/ol>\n<p>It can be hard to spread the polenta evenly over the filling; you might want to double the amount of topping.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Serves:<\/strong> 4 to 6<\/p>\n<p><strong>Source:<\/strong> Vegetarian Times, January 2010<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,35],"tags":[],"class_list":["post-218","post","type-post","status-publish","format-standard","hentry","category-casseroles","category-vegetarian"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=218"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/218\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}