A childhood favourite adapted to our liking. Enjoy! And don’t be afraid to add more heat!
4 Cups Chicken Stock
1 1/2 C Corn Meal
1 t Salt
1/2 C Parm (or cheddar
Measure corn meal into bowl. Add 1 C stock to bowl. Heat remaining stock on stove. Add Corn meal to simmering stock. Stirring almost constantly for approx 15 mins or until thickened and corn meal softened. Meanwhile, beat two eggs. Remove 1/2 cup of corn meal to eggs and stir and then return mixture to the pot. Add parm and salt and set aside to cool.
1 1/2 lbs of Extra Lean Ground Beef
1 T oil (I used Olive Oil)
1 Large Onion Chopped fine
1 yellow pepper chopped fine (or any sweet pepper)
4 medium tomatoes diced (can be peeled if you are feeling adventurous)
1 Can of rinsed kidney beans (can substitute corn)
1/2 t Oregano
1/2 t Cumin
3 cloves of garlic
1 t hot chili flakes
1 T Corn meal
1/4 C Water
1 Cup shredded Cheddar (or more to taste)
Add oil to hot frying pan, add onions. Let onions soften and add ground beef. Brown ground beef and then add spices, water corn meal and veggies. Allow to simmer and thicken. Add kidney beans when mixture is thickened.
In a 9×13 pan (sprayed with cooking spray) add a very thin layer of the prepared corn meal. Next spoon meat mixture over corn meal. Top with remaining corn meal. I find a spoon at a time produces the best results. Top with Cheese and bake in oven at 350 degrees for 25-30 minutes or until bubbling.
–Recipe by Jen S.