Cinco de Mayo Casserole

Serves 8.

1 1/2 cups yellow cornmeal
1 teaspoon salt
4 cups cold water
2 tablespoons butter or margarine
1 cup shredded sharp Cheddar cheese
5 cups chili, heated

Garnishes
1 (8 ounce) container sour cream
2 cups shredded romaine or iceberg lettuce
1 cup shredded sharp cheddar cheese
2 plum tomatoes, diced
2 green onions, sliced
1/2 ripe avocado, diced
1/2 pitted sliced ripe olives

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.

Cornmeal layer: 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.) Assemble casserole, cover and bake in preheated 375 degree F oven 1 hour or until heated through).

Preheat oven to 375 degrees F. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through.

Garnish with toppings (last seven ingredients).