Recipe: Tamale Pizza (with polenta crust)

TAMALE PIZZA

"This pizza borrows the best from the cuisines of Italy and Mexico. The melt-in-your-mouth crust is similar to a Mexican tamale or an Italian polenta while the filling is a spicy blend of both cuisines."

2 cans (14 1/2 oz. each) chicken broth
1 1/4 cups Quaker Corn Meal
1 tablespoon olive oil
3/4 lb. lean ground beef
1/4 lb. Italian sausage, casing removed*
1 medium onion, chopped
1 cup chunky salsa, divided use
1 tablespoon chili powder
1 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded mozzarella cheese, divided use
1 (2 1/4 oz.) can sliced ripe olives, drained
1 teaspoon oregano, crushed

Heat oven to 350 degrees F. Grease a 9 or 10-inch springform pan.

In medium saucepan, combine broth, corn meal and oil. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; simmer until very thick, about 15 minutes, stirring occasionally. Spoon into prepared pan. With back of spoon, press mixture up sides of pan to form a 1-inch rim; set aside.

Brown ground beef, sausage and onion over medium heat; drain.

Add 1/2 cup salsa, chili powder and cumin to meat in pan. Simmer uncovered 5 minutes, stirring occasionally.

Remove from heat; stir in 1 cup cheese. Spoon evenly into prepared crust. Top with olives, remaining 1/2 cup cheese and remaining 1/2 cup salsa. Sprinkle with oregano.

Bake 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

*Substitute 1/4-lb. ground beef for Italian sausage, if desired.

Libia Foglesonng, San Bruno, California
$1,000 First Prize, Main Dishes Category

Makes 8 servings
From: Recipelink.com
Source: Recipe pamphlet: Winning Ways with Quaker Corn Meal, Prize-Winning Recipes from the 1990 Quaker Corn Meal "Contemporary Classics Recipe Contest"