Total Calories: 851
1. Bring 4 cups of the water to a boil in a 3-quart kettle. Stir the cornmeal into the remaining 2 cups cold water, then stir this into the boiling water. Continue to stir while the water returns to a boil. Reduce the heat to low, add 1 1/2 teaspoons of the salt and the butter, cover, and simmer for 30 to 40 minutes, stirring often.
2. Mash the sausage in a large skillet, and cook over medium heat until it begins to turn color. Add the chili powder and cumin and cook about 5 minutes. Add the garlic, onions, green pepper, celery, and the remaining salt. Stir and cook until the vegetables are tender.
3. Crumble the beef into the pan and cook until it loses its raw color. Add the tomatoes, corn, diced chiles, and jalapeño, if using. Simmer for 15 to 20 minutes.
4. Preheat the oven to 350°F. Grease a 10-by-14-by-2-inch baking pan. Spread two-thirds of the cornmeal mixture on the bottom and up the sides of the pan. Spoon in the filling and distribute the olives evenly over it. Top with the remaining cornmeal, then sprinkle with the cheese. Bake until golden brown, about 1 hour.
NOTE: To peel and seed tomatoes, cut an X in the blossom ends and drop into a pot of boiling water for 30 to 60 seconds, or until the skin starts to wrinkle. Using a slotted spoon, transfer quickly to a bowl of cold water to halt the cooking. When cool to the touch, remove the skins and cut in half crosswise. Hold each half upside down over the sink and shake and squeeze the tomato gently to release the seeds.
TO MAKE AHEAD: Assemble casserole up to 1 day in advance and keep, covered in the refrigerator.
TO REHEAT: Reheat in the microwave or bake in a preheated 350°F oven until heated through.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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