This vegetarian main course recipe is a filling and savory dish that serves twelve, but it also freezes well if you want to make half and freeze half for later.
2jalapenos, seeded and diced (you can leave the seeds if you want it spicier)
1green pepper, diced
1bunch cilantro, chopped
2-15 oz canslentils,drained and rinsed
1-14.5 oz canfire roasted tomatoes
16ouncesfrozen corn
1cupbarbecue sauce(I used Stubb's Sweet Heat)
salt and pepper to taste
Biscuit Topping
3cupsall purpose flour
1cupcornmeal
4teaspoonsbaking powder
1teaspoonsea salt
12ouncescheddar cheese, very finely grated, divided
12tablespoonsbutter, very cold and cut into pats
1½cupswhole milk
Instructions
Filling
In a skillet, heat oil over medium high heat.
Once the oil is hot, sauté the onion, jalapeno and green pepper until the vegetables are tender but not completely cooked.
Take off the heat and stir in the cilantro, lentils, tomatoes, corn and barbecue sauce.
Season filling with salt and pepper to taste.
Biscuit Topping
Preheat oven to 400F
Mix together flour, cornmeal, baking powder, salt and 8 ounces of the finely grated cheddar. (Chill this mixture if you have time, it will help the rise of the biscuit).
Cut in the butter with a pastry cutter until butter is pea sized.
Make a well in the center of the bowl and add milk.
Stir in milk by hand, folding with a spatula about 8 times. A little unincorporated flour is okay.
Assembly
Grease very large skillet or a large lasagna pan.
Layer the filling in the bottom on the pan.
Place half of the remaining cheese on top of the filling.
Top with biscuit dough, being careful to not overwork (or warm up) the dough as you place it on the filling.
Top biscuit with remaining cheese.
Bake 35-45 minutes, until topping is very golden.
Notes
We made this dish in a large cast iron skillet because it can go from stove to oven.
If I'm cooking in a dutch oven or cast iron skillet, I usually am too lazy to grease the pan when I take it from stove to oven. It sticks a little, but it's easier than washing another bowl.
If freezing, make casserole as stated, then cover tightly and freeze. Reheat from frozen.