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2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 tablespoon chopped fresh cilantro
1/2 pound pork sausage
1 pound beef stew meat, cut into 1/2-inch cubes
1 onion, chopped
1/2 cup finely chopped celery
1 mild green chile pepper, seeded and chopped
1/2 cup sun-dried tomatoes, chopped
1 (8 ounce) can whole-kernel corn, drained
1 (4 ounce) can sliced ripe olives, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) can whole pitted ripe olives
Bring broth or bouillon to boil in medium saucepan.
Slowly add cornmeal, stirring constantly.
Simmer mixture for 5 minutes, stirring occasionally.
Stir in cilantro.
Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow cooker.
In large bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.
Carefully spoon into center of cornmeal-lined slow cooker.
Cover and cook on LOW for 7 to 8 hours.
Garnish with ripe olives, if desired.
Slow Cooker Casserole Recipes
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