Recipe from September 2021 : Serves 8-10 People
¼ cup olive oil
3 cups diced celery
1 large chopped onion
2 cloves garlic, crushed
1 28-ounce can diced tomatoes, undrained
1 14-ounce can corn, undrained
1 15-ounce can cooked pinto, black, or kidney beans (drained and rinsed)
¼ cup chopped cilantro
1 tablespoon butter
1 ½ pounds lean ground beef
2 tablespoons chili powder
2 teaspoons salt
¼ teaspoon ground pepper
¹⁄8 teaspoon ground chipotle
5 cups water
1 ½ cups cornmeal
1 ½ cups grated Cheddar cheese, divided use
Preheat the oven to 425°F.
Grease a 13 x 9-inch baking dish or spray with cooking spray.
Heat the oil in a large skillet and sauté the celery and onion until tender, about 10 minutes.
Add the garlic, tomatoes, corn, and beans. Simmer for 20 minutes. Stir in the cilantro if desired.
Melt the butter in a heavy pan, add the beef, and cook until done.
Add the chili powder, salt, pepper, and chipotle and then remove from heat.
Blend 1 cup of water with the cornmeal while bringing the remaining water to a boil in a saucepan.
Stir in the cornmeal and cook, stirring constantly, until very thick. Be careful because it may bubble, pop out of the pan, and burn you if you are not careful.
Spread half of the cornmeal mixture on the bottom of the baking dish.
Add the meat and spread to cover, top with the tomato mixture and 1 cup of the Cheddar cheese.
Cover with the remaining cornmeal mixture.
Sprinkle with the remaining cheese and bake for 25 minutes.
Let stand about 5 minutes before serving.