SAVORY GREEN TOMATO-CORNMEAL CRISP
Recipe submitted by Caitlin at Appleton Creamery
Green tomato filling:
4 TBS olive oil
1 large onion, sliced or coarsely chopped
2 jalapeno peppers, seeds and veins removed, minced
2 cloves garlic, minced
4 generous cups green tomatoes, cut into 1/2-inch cubes (about six medium tomatoes) Kernels from two good-sized ears of steamed corn
6 TBS chopped cilantro (both tender stems and leaves)
1/2 tsp salt
freshly ground black pepper, to taste
1/4 to 1/3 cup vegetable or chicken stock, if needed
1 cup plus 2 TBS (=1 1/8 cups) all-purpose flour 3/4 cup coarse-ground cornmeal
1 TBS sugar
1/2 tsp salt
freshly ground pepper, to taste
[1/4 to 1/2 tsp ground cumin, if desired]
9 TBS butter, melted (= 1 stick plus 1 TBS)
1 cup grated Appleton Creamery Jack or Mainechegoat
3/4 cup coarsely chopped pecans
Preheat oven to 350o. Butter a 9 x 13 baking dish.
To make filling, heat the oil in a heavy cast-iron enamel pot or other heavy pan. Add the onions and jalapenos and sauté over low heat until onions are softened, about 10-15 minutes. (You do not want crunchy here.) In the last minute or two, stir in the minced garlic and let it soften until fragrant. Add the corn kernels, chopped cilantro, and the green tomatoes and cook on medium heat until tomatoes start to soften. Add a little stock if mixture starts to stick, but you don’t want it watery.
To make the topping, put the flour, cornmeal, sugar, cumin (if desired), and salt & pepper in a medium bowl. Whisk to combine. Add the melted butter, stirring with a fork until the mixture is evenly moist and crumbs form. Add the cheese and pecans, tossing to distribute.
Put the tomato mixture into baking dish. It will make a fairly thin layer. Sprinkle with the topping, making sure it is well covered.
Bake until tomatoes are tender, the filling bubbles at the edges, and the topping is golden brown, about 45 minutes. Let cool 5-10 minutes before serving.