Buffalo Blue Corn Tamale Pie

Wipe a large skillet with oil and brown the meat in small batches over high heat, removing to a bowl as each batch is cooked. Cooking too much meat at once will steam it rather than brown it.

In the same pan, over medium heat, cook the onion, garlic, oregano, fennel, 1/4 teaspoon salt, and the nuts for 3 to 5 minutes, stirring often, until the onion is softened and lightly browned. Add this mixture to the meat, and stir in the Red Chile Puree.

Bring the chicken broth to a boil in a large stockpot. (The cornmeal will bubble and splash if the pot isn't deep enough.) While the broth is heating, combine the blue cornmeal and cold water and whisk well. This will keep it from clumping when it's added to the hot broth. When the broth reaches a boil, stir in the cornmeal mixture. If you are using a salty chicken base, don't add more salt. Otherwise, add 3/4 teaspoon.

Lower the heat and simmer, stirring often for 20 to 30 minutes, until the cornmeal mush is smooth and very thick. (A spoon should almost be able to stand upright in it.) Be sure to scrape the bottom as you stir to prevent scorching.

Preheat the oven to 375°F. Lightly oil or spray a 4-quart cazuela or other ovenproof casserole with a nonstick cooking spray. Pour half the mush into the cazuela, and then alternately layer the meat mixture and the olives. When both are used up, top with half of the grated cheese and then the remaining cornmeal mush.

Bake for approximately 1 1/2 hours. Do not underbake, or the mush will not cook through. (It'll still taste great, but it won't look very good.)

Remove from the oven and top with the remaining 1 cup cheese. You may garnish the pie with wheel designs made of strips of red and green peppers, avocado slices, and toasted pine nuts or walnuts, if desired. These will sink into the cheese as the cheese melts.

Return to the oven for 15 minutes more, allowing the cheese to brown a bit.

Sprinkle with parsley or cilantro.