Tamale in a Pot   (Tamal en Cazuela)
A Recipe from Sneaky Kitchen
1 scant cup yellow corn grits (or coarse-ground yellow corn meal) 
4 cups water
2 teaspoons olive oil
1/3 cup onion, chopped
1/3 cup each green & red bell pepper, chopped
1/2 cup ripe tomato, chopped
2 garlic cloves, minced
1/3 cup leftover cooked ham, bacon or pork,  chopped (optional)
1/2 teaspoon ground cumin
1 hot pepper, seeded & minced OR 1/2 teaspoon salsa seasoning     
1/2 teaspoon salt
2 tablespoons ground flax seed

Put water to boil, preferably in a Teflon pan. Place chopped tomatoes on paper towels to drain. Heat olive oil in a non-stick pan over med-high to high heat. Add onion, green & red bell pepper.  Sauté, stirring constantly, until veggies start to brown. Lower heat to med.  Squeeze tomatoes nearly dry with paper towel. Add to pan with minced garlic & hot pepper or salsa seasoning & cumin, plus meat if any. Sauté, stirring, for about 2 min. Don't allow garlic to brown; it gets bitter. This mixture is called a "sofrito".

When water comes to full boil, sift in grits, stirring constantly. When boiling, turn heat very low. Add sautéed veggies. Continue to stir occasionally. This will be cooked in 5 min., but give it 15 on very low heat if time allows. Stir in ground flax seed near end of cooking. Add water if needed;  mixture should be about the consistency of mashed potatoes.

Serving ideas: sprinkle with shredded low-fat or fat-free cheese, add a dab of reduced fat sour cream or a little butter, use ketchup or hot sauce, smother in reduced-fat gravy. Leftover tamale re-heats great in the microwave.