In 2007, there was a short-lived reality TV show called Pantry Raid. The host would drop-in and show the homeowner how to cook great meals with common ingredients found in their pantry.
While he's not a TV show host, Scott Hutcheson once made an appetizing discovery raiding his parent's pantry late one night.
Tamale Pie
2 tablespoons extra virgin olive oil
3 tablespoons of minced garlic
1 medium onion, chopped
1 lb ground beef
1 quart diced tomatoes
2 teaspoons chili powder
Salt Black pepper to taste
1 cups corn meal
3 cups boiling water
1 cup cold water
Cooking spray
One quarter cup sliced black olives
Preheat oven to 350°F. In a large sauté pan over medium-high heat, cook the onion and garlic in the oil until just tender. Add the chili powder, black pepper, and ground beef. Brown the meat and drain off any excess fat. Add the tomatoes and reduce heat to medium-low. Simmer for about 20 minutes.
While the meat mixture is simmering, bring 3 cups of the water to a boil in a medium sauce pan. Add a good pinch of salt to this water. While the water is coming to a boil, add one cup of cold water to a mixing bowl and slowly pour the corn meal into 1 cup of cold water, stirring until smooth. Stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.
Spray a 9 x 13 casserole or baking dish with cooking spray. Use half of the cornmeal mixture to line the dish. Next, add the meat mixture then the sliced black olives. Top with the remaining half of the cornmeal mixture. Bake at 350°F for 25-30 minutes or until nicely browned. If desired, serve with a garnish of grated cheese, a dollop of sour cream, and one more sliced olive.