Ingredients
1 1/4 c cornmeal
5 c water
1/2 tsp salt
1 1/2 tbls oil
1 green pepper, chopped
1 medium onion, chopped
2 cloves garlic
1 c corn, canned, fresh or frozen
3 cups pinto
1 can diced tomatoes or 2 c fresh
2 tsp chili powder
1/2 tsp cumin
3/4 c grated cheddar cheese
Preparation
1.Cook cornmeal, salt and water in saucepan over low heat until mixture is thick, stirring occasionally. (approx 15 minutes) 2. While cornmeal is cooking, saute peppers, onions, and garlic in oil. 3. Add corn, beans, tomatoes, chili powder and cumin. Simmer 10 minutes, 4. Spread 1/2 of cooked cornmeal in the bottom of 9X13 pan. Add vegetable mixture and top with remaining cornmeal. 5. Bake for 45 minutes. 6. Sprinkle with cheese and bake 5 more minutes.
