Meatless Tamale Pie
2 TBSP olive oil
1 cup sweet onion, diced
1/3-cup celery, diced
1/3 cup green pepper, diced
2 1/4 cups canned tomatoes
1 1/4 cup whole kernel corn, drained
1 cup chopped nutmeats
2 eggs, beaten
3/4 cup sliced olives
2 tsp. Vegetable salt
1 tsp. Paprika
Sauté onions in olive oil until tender. Add celery, pepper, tomatoes, corn, seasoning and water. Bring to a boil; stir in cornmeal gradually. Cover and cook for 20 minutes. Remove from heat. Stir in eggs, olives and nuts. Turn into a greased casserole. Bake at 350º for 45 minutes. Serves 6-8 normal folks or 1½ banjo pickers.
You’ll be surprised how good this tastes. I like to heat up leftovers and throw a couple of poached eggs and some salsa on top of it for breakfast. Wowsers! Good ol’ country breakfast "fer sure!"
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