Tamale Pie

In magazine world, spring has already sprung with food articles featuring such harbingers like asparagus, poached eggs, lamb, and yes, even rhubarb.  However, even though the calendar turns to April in a few days, when I look out the window, I still see this:

And this:

And this:

The longer days and flocks of geese overhead tease us with the reminder of spring just around the corner. We've JUST ABOUT made it through another winter without a snow blower...although that blizzard last week was a doozy and we found ourselves gazing longingly at the neighbor's snow removal horse-power. Needless to say, the anticipation of it all brings out the impatient family vacationing eight-year-old in all of us: "Are we there yet? Are we there yet? Are we there yet?"

But I still love good 'ol winter comfort food, and this is Exhibit A: Tamale Pie. Chili (made with ground venison, of course) topped with cornbread batter and baked until the cornbread is crispy and the chili is bubbly, scooped out and served with sour cream and cilantro indoors...'cuz the patio furniture is, you know, occupied.

Tamale Pie
Adapted from fellow Midwestern food blogger Phoo-D

Filling
1 large onion, diced
1 lb ground venison
1 4.5oz can diced green chilies
1 15oz can tomato sauce
1 cup frozen corn kernels
1 can large black olives (6 oz. dry weight), drained and left whole
1 can red kidney beans, drained and rinsed
4 large cloves garlic, minced
1 Tablespoon sugar
1 teaspoon salt
1 Tablespoon chili powder
Dash of pepper
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

Topping
3/4 cup yellow cornmeal (preferably stone ground)
1/2 teaspoon salt
2 cups cold water
1 Tablespoon butter

Place a Dutch oven over medium heat. Add the ground venison and cook, breaking it into small chunks with a spatula. When the meat begins to brown add in the onion and chilies. Cook until the veggies are tender. Stir in tomato sauce, corn, olives, beans, garlic, sugar, 1 teaspoon salt, chili powder, and pepper. Simmer for 5 minutes or until the sauce has thickened. Add in the cheese and stir until melted. Turn off the heat and set the pot aside.

Place a small pot over over medium heat. Add in cold water, salt, and cornmeal. Whisk the ingredients together until the cornmeal absorbs all of the water and has thickened. Stir in the butter. Spoon the cornmeal mixture over the top of the skillet, spreading it into an even layer. Place the skillet into the oven and bake for 40 minutes. Serve warm with sour cream and cilantro.