Pork Picadillo Tamale Pie

Picadillo, a spiced ground meat found in many Latin dishes, gets an updated take in this perfect-for-company dish. MORE+ LESS-

By Bree Hester

September 8, 2011

Pork Mixture

tablespoons olive oil

3/4

lb lean ground pork

chipotle chile in adobo sauce, chopped

teaspoon ground cumin

1/2

teaspoon ground cinnamon

1/2

teaspoon dried oregano leaves

1/2

teaspoon crushed red pepper flakes

1/4

teaspoon ground allspice

small onion, chopped

cloves garlic, chopped

tablespoon packed brown sugar

tablespoons tomato paste

tablespoons apple cider vinegar

1/4

cup sliced green olives

tablespoon capers

Salt and pepper

cup water

cups Progresso™ chicken broth (from 32-oz carton)

cup instant (quick-cooking) polenta

tablespoons butter

tablespoon honey

Salt and pepper

1 1/2

cups shredded smoked Cheddar cheese (6 oz)

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1

In 12-inch skillet, heat oil over medium-high heat. Add pork; cook, breaking up clumps with spoon. Stir in chile, cumin, cinnamon, oregano, pepper flakes and allspice. Cook about 6 minutes or until pork is no longer pink. Add onion; cook and stir 5 minutes longer.
2

Add garlic; cook 1 minute. Stir in brown sugar, tomato paste, vinegar, olives and capers. Season well with salt and pepper. Add water; reduce heat so mixture simmers. Simmer 15 minutes (sauce will thicken).
3

Meanwhile, heat oven to 450°F. In 3-quart saucepan, heat chicken broth to boiling. With whisk, slowly stir in polenta. Cook about 3 minutes, stirring constantly, until polenta thickens. Stir in butter and honey. Season well with salt and pepper.
4

Pour pork mixture into ungreased 12x8-inch (2-quart) glass or ceramic baking dish. Spread polenta mixture over pork mixture. Sprinkle cheese over top.
5

Bake 2 to 3 minutes or until cheese melts and bubbles.