FILLING:

1 tbsp. safflower or olive oil
1 lg. onion, finely chopped
2 cloves fresh garlic, pressed
1 (6 oz.) can tomato paste, plus 2 1/2 cans water
1 lb. ripe tomatoes, peeled and coarsely chopped
2 green bell peppers, diced
1 (10 oz.) pkg. frozen corn, or fresh corn from 2 lg. ears
1 (4 oz.) an sliced ripe olives, rinsed and drained
1 heaping tbsp. chili powder
1/2 tsp. dried thyme
1/2 tsp. oregano
1/2 tsp. cumin seeds
1 tsp. raw honey
Vegetable salt and freshly ground pepper to taste

Heat oil in a large saucepan over a medium heat, and saute onion and garlic. Add tomato paste with water, and stir well. When sauce becomes hot, add tomatoes, peppers, corn, olives, seasonings and honey, and simmer until vegetables are semi-tender. The filling should be slightly thick, but add more water if it becomes too dry. Pour mixture into a roasting pan or a large oven-proof dish.

TOPPING:

2/3 c. stone-ground yellow cornmeal
2 2/3 c. water
Pinch of sea salt
1/2 c. aged Cheddar cheese, grated

In a large saucepan, bring cornmeal, water, and salt to a boil. Boil 5 minutes, then lower heat to simmer, cover, and cook slowly for 25 minutes until cornmeal becomes a thick mush. Spoon cornmeal mush evenly over the tamale mixture, then sprinkle the top with grated cheese. Bake loosely covered with foil in a 350 degree oven for 50 minutes, or until the casserole is heated through. Uncover the last 10 minutes of baking to brown the cheese slightly. Serves 4.