Cinco De Mayo Casserole

Ingredients:

1 1/2  cups          Yellow cornmeal
1   pc                 (8 oz) container sour cream
1      teaspoon      Salt
2      cups          Shredded romaine or iceberg
4      cups          Cold water -- lettuce
2      tablespoons   Butter/margarine
1      cup           Shredded sharp cheddar
1      cup           Shredded sharp cheddar -- cheese
2                    Plum tomatoes -- diced
5      cups          Double-header chili recipe
2                    Green onions -- sliced heated
1/2                Ripe avocado -- diced
 
Toppings:
1/2  cup           Pitted sliced ripe olives

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.

Preparation time: 30 minutes plus cooling
Cooking time: 25 minutes

Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes.  Remove from heat and stir in butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole.  cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerate chili and cornmeal layers separately.  Assemble casserole, cover and bake in preheated 375~ oven 1 hour or until heated through.) Preheat oven to 375~. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through.

Garnish with toppings.

Makes 8 servings.