Jalapeño Tamales with Mushroom, Spinach & Oat Cheese

Directions:

• 1Place the jalapeños, mushrooms, garlic, onion and salt into a food processor and pulse just until finely diced.
• 2In a pan, heat the oil and add the blended ingredients, cooking for 5–10 minutes or until the liquid has cooked out.
• 3Add the spinach and vegetable stock along with salt and pepper. Cook on medium heat until the stock is nearly all cooked out and the spinach has wilted. Remove from heat.
• 4Dice up the oat cheese into cubes and mix it through the veggie filling. Set aside to cool completely.
• 5Place the corn meal in a big mixing bowl and add 700ml of water to the mixture, then add salt. Mix until it comes together. It shouldn’t stick to your hands when you slap the mixture. If it does add a little more meal and if it is too dry add a little more water. (It absorbs water VERY easily so don't stress if it's taking a lot of water!)
• 6Place ¼ cup of the cornmeal mixture in between two sheets of baking paper and roll out, aiming for a sort of oval shape roughly 9 inches long.
• 7Take off the top sheet and add 1 heaped tablespoon of mixture to the middle of the cornmeal.
• 8Using the baking paper, fold one long side of the tamale over until the mixture is covered, and sort of tuck it into the other side. Then fold the other side over to complete the roll, and tuck in one of the short ends; then fold the baking paper around the tamale.**
• 9Place in a steamer, in the baking paper, and steam for 40 minutes or until the cornmeal has set.
• 10Allow to cool slightly before serving, and enjoy!

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Nah not my cup of tea