Black Bean Tamale Pie - cooking recipe

Ingredients

48 ounces black beans (rinsed and drained if using canned)
1/2 cup dry sherry
2 tablespoons fresh lemon juice
2 tablespoons olive oil
3 cups corn kernels (fresh or thawed frozen corn kernels)
1 jalapeno pepper, minced with the seeds
1 garlic clove (large, minced or crushed through a press)
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
2 teaspoons salt
1/4 teaspoon pepper
5 1/4 cups water
1 1/2 cups tomatoes (peeled, seeded, and coarsely chopped(fresh or canned)
1 cup scallion, sliced
1/2 cup cilantro, chopped
2 cups yellow cornmeal (coarse)
1 1/2 cups low-fat plain yogurt
2 cups sharp cheddar cheese (coarsely grated)
1/2 cup tomato sauce
For Serving (optional)
sour cream
black olives
radish
fresh cilantro stem

Preparation

In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice.
Marinate in the refrigerator 2 to 12 hours.
Drain before using.
Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat.
Add the corn, toss once, then let brown very well, about 5 minutes.
Toss again and continue browning for a minute or two.
Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper.
Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan.
Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro.
The recipe may be prepared a day ahead to here.
Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat.
Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water.
Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil.
Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes.
Stir in 1 cup of the yogurt.
Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes.
Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around.
Spoon the drained black beans on top and press in lightly.
Sprinkle 1 1/2 cups of the cheese over the beans.
Add all of the corn-tomato mixture and spread into an even layer.
Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it's ok if some of the vegetables show through).
Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines.
Sprinkle with the remaining 1/2 cup cheddar.
Bake about 1 hour, or until deep golden brown on top.
Remove from the oven and let stand for atleast 15 minutes before serving.
Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired.
If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.