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.)
cover and bake in preheated 375 degrees F oven 1 hour or until heated through).
Heat oven to 375 degrees F. Spread top of casserole with chili. Cover and bake
for 25 minutes or until heated through.