Instructions: Seafood Alternatives: surimi crabmeat, crabmeat, smoked salmon or trout, grilled rockfish or halibut Soak the corn husks in water while preparing the filling.

Heat the oil in a large saucepan, add the onion and cook over medium heat until tender, 6 to 8 minutes. Add the garlic, cumin and oregano and stir until fragrant, about 30 seconds. Stir in the broth, polenta, corn, chiles and olives and bring to a boil.

Reduce the heat to a simmer and stir until the mixture has thickened and the liquid has been absorbed, about 15 minutes. Take the pan from the heat and stir in the shrimp and cilantro.

Drain the corn husks and dry them well with paper towels. Start with the large husks (5 to 6 inches across) first. Spoon about 1/4 cup of the filling lengthwise down the center of the husk. Fold both sides over to snugly encase the filling. When using narrower husks, fold the sides over as far as theyll go, then lay another husk on top to fully encase the filling.

Fold the tamale ends underneath or tie the ends shut using strips of husks (tear several husks into 1/4-inch-wide strips). You can make the tamales up to one day in advance, refrigerating them in an airtight container.

To steam, arrange the tamales on a steamer rack or in a steaming basket, with at least an inch between them so steam can circulate. If necessary, stack the tamales, arranging them crosswise for steam circulation. Set the steamer rack or basket over a few inches of boiling water, cover and steam until the tamales are heated through, 10 to 15 minutes.

Serve the tamales in the corn husks, allowing each diner to open and enjoy.

This recipe yields 6 servings.

Comments: This is a streamlined, low-fat version of the classic Mexican tamale. In place of the traditional lard and corn mixture, this version calls for coarsely ground cornmeal cooked in broth with all the remaining ingredients stirred in. Its fast, simple and healthy! Serve with some typical accompaniments such as a slightly warmed green chile salsa, guacamole or simple diced tomatoes.

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