Chicken Tamale Pie

Ingredients

• 15 ounce black beans drained and rinsed canned
• 12 ounces meat from a rotisserie chicken diced cooked
• 1.5 cups chicken broth 
• 1 tablespoon chili powder 
• 0.8 cup cornmeal 
• 6 servings kosher salt and pepper black freshly ground
• 1.5 cups salsa prepared
• 2  scallions white green sliced ( and parts)
• 1 cup sharp cheddar cheese shredded
• 6 servings cup heavy whipping cream sour for serving
• 1 tablespoon butter unsalted

Equipment

• frying pan
• oven

Directions

1. Preheat the oven to 400 degrees F.
2. Heat the chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat, stirring, until simmering. Stir in the scallions and remove from the heat.
3. Meanwhile, combine the cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes.
4. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes.
6. Let stand for 15 minutes.
7. Serve with sour cream.