Tamale Pie

Preheat oven to 350°F (175°C). In a saucepan, bring vegetable broth and butter to a boil. Slowly whisk in cornmeal and salt, stirring constantly to prevent lumps.

Reduce heat to low and cook, stirring frequently, until the mixture thickens and resembles polenta (about 8–10 minutes). Pour into the bottom of a greased 9×13 inch baking dish and spread evenly. Set aside.

Heat a large skillet over medium-high heat. Add the protein and cook, breaking it apart as it browns, until nearly cooked through (about 5–7 minutes). Drain excess fat if needed.

Add diced onion and minced garlic to the skillet; sauté until fragrant and onion is softened (about 3 minutes).

Stir in the filling vegetables, tomato sauce, chili powder, and cumin. Simmer for 5–7 minutes until flavors meld and vegetables soften slightly. Season to taste with salt and pepper.

Spread the filling mixture evenly over the cornmeal crust in the baking dish.

Top with shredded cheese, distributing it evenly across the surface.

Bake for 25–30 minutes until the cheese is melted and lightly golden and the filling is bubbling at the edges.

Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro if desired, slice into squares, and serve hot.