1-1⁄2 cups yellow cornmeal
1-1⁄2 cups cold water
1-1⁄2 tsp salt
4-1⁄2 cups boiling water
1 Tbsp oil
1 clove garlic, chopped
1 cup onions, chopped
1⁄2 cup green pepper, chopped
1 lb ground beef
1 can (1 lb) tomatoes
1 cup chicken broth
1-1⁄2 tsp salt
2 tsp chili powder
1 tsp oregano
1⁄4 tsp pepper
Oven 350. Buttered casserole dish (1-1/2 quarts).
Mix cornmeal, cold water, and salt. Stir into boiling water. Cook until thickened. Cover and continue cooking over low heat for 10 minutes, stirring often.
Sauté garlic, onions, green pepper, and beef until beef is browned. Add remaining ingredients and simmer, covered, for 15 minutes.
Spread two-thirds of the cornmeal around sides and bottom of the casserole. Add filling. Top with remaining cornmeal. Bake for 30 to 45 minutes.
Adapted from International Cooking, by Frederick E. Kahn.