Chicken Tamale Pie

Ingredients:

• 3 cups cooked chicken, diced (about 12 oz.)
• 1.5 cups prepared salsa
• 1 can (425 g) canned black beans, rinsed
• 1.5 cups chicken broth
• 1 tbsp. chili powder
• 2 green onions, thinly sliced
• 3/4 cup corn flour
• 1 cup grated sharp cheddar
• 1 tbsp unsalted butter
• Sour cream, for serving

Preparation:

1. Preheat oven to 200°C.
2. In a 10-inch cast-iron skillet, heat the chicken, salsa, beans, 1/2 cup broth, and chili powder over medium heat, stirring until the mixture comes to a boil. Add the green onions and remove from heat.
3. Meanwhile, in a medium saucepan, combine the cornmeal with the remaining 1 cup broth and 1 cup water. Bring to a boil over medium heat, stirring constantly, and cook until thickened, 5-7 minutes. Remove from heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Spread the cornmeal over the filling and bake until cooked through, about 30 minutes. Let rest for 15 minutes. Serve with sour cream.