This recipe was posted from a restaurant in Tucson, Arizona. There are no tamales in the dish, but it does incorporate a cornmeal-type polenta with cheese, canned mild green chilies, corn and eggs. Sounds like it would be a great brunch item.

Ingredients

6 serv.

eggs, separated↗3
cups milk, scalded↗1 1⁄2 cup
cup white cornmeal↗1 cup
teaspoon salt↗3⁄4 teaspoon
cup cottage cheese, large curd↗3⁄4 cup
tablespoons butter, melted↗3 tablespoons
(17 ounce) can corn (white, cream style)1 can
teaspoon baking powder↗1 teaspoon
(8 ounce) cans mild green chilies, cut into strips↗2 cans
ounces cheese, grated (Longhorn or sharp cheddar)↗8 ounces

Step-by-step instructions

1
Grease a 2-qt. baking dish.
2
Beat egg whites until stiff but not dry.
3
Beat yolks until thick and lemon colored.
4
Stir cornmeal and salt into scalded milk; beating hard. Cook a few seconds over low heat stirring until mixture is the consistency of thick mush.
5
Blend in butter, corn, cottage cheese and finally the baking powder into the cornmeal mixture.
6
Fold in yolks, then whites.
7
Pour into baking dish in layers of batter, grated cheese and chile, last layer being batter.
8
Bake at 375 degrees for 40 minutes or until fluffy and golden brown.

Source: food.com

Original recipe ↗

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