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.
Garnish with toppings (last seven ingredients).
Yield: 8 servings
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