Pork Lovers Tamale Pie

Chorizo, bacon and ground pork are all in the filling. Recipe is from Rachael Ray.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup milk
• 1  cup cornmeal
• 2  cups boiling water
•  salt and pepper
• 2  tablespoons butter
• 1  teaspoon honey
• 1  tablespoon  corn oil or 1  tablespoon olive oil
• 1⁄3 lb  mexican chorizo sausage (raw) or 1⁄3 lb  chopped  spanish chorizo (cured)
• 4  slices bacon, finely chopped
• 1  lb ground pork
• 2  tablespoons fresh thyme, finely chopped
• 1  tablespoon chili powder
• 1⁄2 tablespoon ground coriander (about 1/2 palmful)
• 1  small onion, chopped
• 3 -4  garlic cloves, chopped
• 1  cup beer
• 1 (14 1/2ounce) can diced tomatoes with green chilies, drained
• 1 1⁄2 cups  shredded cheddar cheese
•  cilantro leaves and sliced scallion, for garnishing

Directions

1. In a medium saucepan, heat the milk. Whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick, 15 to 20 minutes. Season with salt and pepper, then stir in the butter and honey.
2. Preheat the broiler. Meanwhile, in a large ovenproof skillet, heat the oil over medium-high heat until smoking. Add the chorizo and bacon and render the fat for 3 minutes. Stir in the pork and cook, crumbling the meat, until browned, about 8 minutes. Season with the thyme, chili powder, coriander, salt and pepper. Add the onion and garlic and cook for a few minutes to soften. Stir in the beer to deglaze for 1 minute. Add the tomatoes to heat through.
3. Spoon the thick cornmeal over the pan and spread evenly. Top with the cheddar and brown under the broiler for 2 minutes. Serve from the skillet, garnished with the cilantro and scallions.