The task at hand is four cords of wood to be stacked. It seems like we just got over winter to be thinking about firewood but, in a way, the job is made easier by the recent memory of knitting by the fire when snow is falling outside.
This Instant Tamale is what I make when I've been outdoors all day stacking wood or weeding the garden. It's based on a recipe from my dog eared copy of Moosewood Restaurant New Classics cookbook, not an authentic tamale but when you're too busy to cook, this one is fast and easy. The leftover is reason enough to make this dish, and the flavor is even better the next day.
With pre-made polenta and store bought salsa, dinner takes no more than 15 minutes to put together and the rest is done by the oven.
26.5 oz can black beans with juice
1 cup fresh or frozen corn kernels
1 cup tomato salsa
1 1/2 tsp cumin
1 tsp ground chipotle (or to taste)
1/2 tsp salt
18 oz roll prepared polenta
1/4 cup chopped fresh cilantro
1 1/2 cup grated sharp cheddar cheese
Preheat oven to 350 F. Lightly oil 8" x 11 1/2" baking pan. Empty the beans and their juice into a large bowl and mash with a potato masher. Add the corn, salsa, cumin, chipotle and salt and mix well. Set aside. Slice polenta into 1/4" thick rounds. Arrange the rounds in the prepared baking pan slightly overlapping. Pour the bean mixture evenly over the polenta. Sprinkle on the cilantro and top with the grated cheese. Cover and bake 15 minutes, uncover and bake for another 15 - 20 minutes until the beans are bubbly and the cheese is melted. Let sit 10 minutes before serving. Makes 6 to 8 servings.