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Ingredients

• 2 - 3 cups ratatouille (incl. eggplant, mushrooms, squash, onions , tomatoes)
• 2 steamed chicken breasts, torn into bit-size pieces (or ground turkey or beef, or?)
• 1 small can diced green chiles, reserve 2 Tablespoons
• 1/2 jar roasted red peppers, include liquid
• 1/2 cup green chile salsa (Trader Joe's)
• 1 can black olives, drained
• 1 can corn or 2 cups frozen corn, or 1 or 2 ears with kernels cut off
• cheese (I used Galaxy mozzarella, parmesan , and Better Than cream cheese cut into little blobs) Cheddar and muenster are good in tamale pie--grated, 1-2 cups
• cornmeal crust: In a medium saucepan, add the dry ingredients, and stir the COLD water into the dry. Cook on medium heat, stirring very frequently, until thick and stiff. Taste and adjust seasonings.
• 1 1/4 cups corn meal
• 2 cups cold water
• 1/2 cup chicken broth
• 1 tsp. salt
• 2 Tablespoons chile powder (Frontier "fiesta")

Description

A "tex-mex" Dish/ Comfort Food. I Had Been Defrosting A Tupperware Container--thought It Was "soup". Turned Out To Be A Melange Of Veggies/ratatouille. This Summer People Grow Zukes, Tomatoes, Bell Peppers, Squash,

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