Easy as Tamale Pie

When I was in high school, my dad experimented in making tamales.

A tamale, for those of you who don't know, is a meat filled dumpling of sorts. A tamale consists basically of masa dough (a special corn meal dough) that has been smeared with a well seasoned meat and is then steamed in a corn husk. We began making them after my Hispanic uncle introduced us to this little Mexican treat.

I've really been craving those flavors but they are really high in calories. As luck would have it, Cooking Light has a light version with a lot less work involved. It's not a perfect match, but it's a pretty fair substitute.

Here's to you and your culinary adventures, friend. Cheers!

Tamale Pie
Serves 3

1 can 98% fat free turkey chili
3-4 oz shredded cheddar cheese
12 oz polenta, crumbled

Optional toppings: salsa and sour cream

Preheat oven to 475.

Spray a small casserole with cooking spray. Layer the polenta, chili, and cheese in the dish.

Bake 15-20 minutes until bubbly. Remove from oven. Cool 5-10 minutes. Top with salsa and sour cream if desired. Serve warm.