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Aunt Katie’s Tamale Pie

Main Courses


Don’s father’s sister, Aunt Katie, always made her famous tamale pie recipe for Sunday family dinners. The secret to her recipe is the use of Cream of Wheat. A great casserole dish for parties, as it makes a big batch and can be made ahead of time!

Making the Tamales


Cut up chickens and boil in large pot (can debone after they have cooked awhile) Slice onions and garlic and cook in 1 cube margarine – until golden Drain tomatoes and chop a little – then heat a little After chicken has boiled and is tender, add onions, garlic and tomatoes Put seasonings in a bowl and dissolve with a little water. Seasonings can be added according to taste.


Then add Cream of Wheat, stirring in till slightly thick. Add cumin seed and olives, the margarine can also be added to taste. Simmer slowly until Cream of Wheat cooked. Make Polenta (about 4 cups). Line bottom of glass pans with polenta and top with tamale mixture. Reserve some tamale mixture to heat as sauce.


Making the Tamales

  • 3 stewing or roasting hens
  • 6 onions, sliced
  • 6 cloves garlic
  • 1 bottle (2-oz.) Grandma’s Spanish Seasoning Chili Powder
  • 1½ bottle (1-oz.) Chili Powder
  • 4 pints stewed tomatoes
  • 1 pound margarine
  • 1 can (1-oz.) ground cumin seed
  • 1 28-oz. Quick Cream of Wheat (can add a little if not thick enough)
  • 2 or 3 cans (6-oz.) pitted medium ripe green olives