Corn and Cheese Tamale Pie

1.Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking dish with 1 tablespoon of butter.

2.In a medium saucepan, bring 2 cups of milk to a gentle simmer over medium heat. Gradually whisk in the cornmeal and salt, stirring constantly to prevent lumps.

3.Reduce the heat to low and cook the cornmeal mixture, stirring frequently, until thickened and creamy, about 5-7 minutes.

4.Remove the saucepan from heat and stir in 2 tablespoons of butter, shredded cheddar cheese, and instant oats until fully incorporated and smooth. Set aside.

5.In a mixing bowl, combine the diced tomatoes, finely chopped chili pepper, flaked tuna, ground black pepper, ground cumin, and chopped fresh cilantro if using. Mix well to combine.

6.Spread the tomato and tuna mixture evenly in the bottom of the prepared baking dish.

7.Pour the creamy cornmeal and cheese mixture over the tomato and tuna layer, smoothing the top with a spatula.

8.Dot the top with the remaining 1 tablespoon of butter to help brown the crust.

9.Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set.

10.Remove from the oven and let the tamale pie rest for 5 minutes before serving to allow it to firm up for easier slicing.

11.Serve warm, garnished with additional fresh cilantro or a dollop of sour cream if desired.