8 c Water
3 c Yellow cornmeal
1 tb Salt
3 lb Ground chuck
1 lb Chorizo; OR breakfast or
-sweet Italian sausage
1/4 c Onion; chopped
1/2 c Celery; chopped
1/2 c Green pepper; chopped
1 c Whole kernel corn
1 c Cheddar cheese; shredded
1 c Pitted black olives
1 c Chicken broth
1 cn Tomatoes (1 lb. 12 oz.);
-undrained
1 tb Ground hot red chili
1 ts Ground cumin
1 c Monterey jack cheese;
-shredded
12 Pimiento stuffed green
-olives; sliced, optional
1. Heat 5 cups of the water to boiling in a large kettle or Dutch oven. Mix
cornmeal and remaining 3 cups water in a medium-size bowl. Pour into
boiling water slowly, stirring constantly. Cook until thickened; cover.
Line a very large baking dish or baking pan with all but 1/4 of the
cornmeal mush. (We used a 14 X 10 X 4″ pan, but 2 smaller baking dishes can
be used.) Spread cornmeal evenly with a wet spoon.
2. Brown the chuck, chorizo and onion in a very large skillet. Stir in
celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and
cumin. Simmer until thickened, about 15 minutes. Taste; add additional
seasoning, if you wish. Spoon beef mixture into mush-lined baking dish(es).
Top with remaining mush.
3. Bake in a 325F degree oven for 1 hour, 55 minutes. sprinkle top with
Monterey Jack cheese and olives, if using. Bake 5 minutes longer or until
cheese is melted. NOTES
: An excellent dish for buffets. It can also be frozen in several small
casseroles.
Yields
12 Servings