James Beard Tamale Pie

Ingredients

1 1/2 cups yellow cornmeal

3 teaspoons kosher salt, divided

3 tablespoons lard or unsalted butter

1/2 pound sausage, casing removed (like Mexican chorizo or spicy Italian sausage)

2 tablespoons chile powder

3/4 teaspoon ground cumin

3 celery stalks, diced

2 large onions, finely chopped

2 garlic cloves, minced

1 small green pepper, seeded and diced

1 1/2 pounds ground beef

One 28-ounce can whole-peeled Italian tomatoes

2 1/2 cups fresh corn cut from cob (optional: use canned or frozen whole-kernel corn with juice)

1 cup pitted ripe olives, roughly chopped

8 ounces medium or sharp Cheddar, grated

Directions

In a large pot, whisk together 6 cups water with the cornmeal. Bring to a boil while continuously stirring. Turn the heat on low, stir in 1 1/2 teaspoons salt and lard or butter (lard is preferred by Mexican cooks). Cover and simmer about 30 minutes, stirring from time to time.

Meanwhile, in a large sauté pan, brown the sausage over medium heat, breaking up with a wooden spoon. Once browned, transfer sausage to a bowl and set aside. Add the chile powder and cumin to the sauté pan; let spices toast for several minutes while stirring. Add the celery, onions, garlic, green pepper, and 1 1/2 teaspoons salt. Stir and cook until the vegetables are soft and the brown bits are scraped off the bottom of the pan. Add the beef into the pan and break up the meat; cook until the raw color disappears. Add the tomatoes, breaking them up with your hands over the pan and pour in juices. Add sausage back in and stir in corn; bring to a boil and let the mixture simmer for 15 minutes.